Issued  May  5,  19C 

U.  S.  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY.— BULLETIN   104. 

A.   D.  MELVIN,  CHIEF  OF  BUREAU. 


?g:  DICAL  MILK  COMMISSIONS  AND  THE 
2  •:  PRODUCTION  OF  CERTIFIED  MILK 


?  HJ          IN  THE  UNITED  -STATES. 


BY 


CLARENCE  B.  LANE, 

Assistant  Chief  of  the  Dairy  Division. 


WASHINGTON: 

GOVERNMENT   PRINTING   OFFICE. 


University  of  California 

Southern  Regional 

Library  Facility 


Issued  May  5,  1908. 

U.  S.  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY.— BULLETIN  104. 


A.  D.  MELVIN,  CHIEF  OF  BUREAU. 


MEDICAL  MILK  COMMISSIONS  AND  THE 

PRODUCTION  OF  CERTIFIED  MILK 

IN  THE  UNITED  STATES. 


BY 


CLARENCE  B.  LANE, 

Assistant  Chief  of  the  Dairy  Division , 


WASHINGTON: 

GOVKRNMhNT    PRINTING   OFFICE. 
190K. 


THE  BUREAU  OF  ANIMAL  INDUSTRY. 


Chiff:  A.  D.  M ELVIS. 

Assistant  Chief:  A.  M.  FARRINGTON. 

Chief  Clerk:  E.  B.  JONES. 

Binchfmic  Division:  M.  DOKHKT,  chief;  JAMES  A.  EMERY,  assistant  chief. 

Dairy  Division:  En.  H.  WEBSTER,  chief;  C.  B.  LANE,  assistant  chief. 

Inspection  Division:  RICE  P.  STEDDOM,  chief;  MORRIS  WOODEN,  R.  A.  RAMSAY, 
and  ALBERT  E.  BEHNKE,  associate  chiefs. 

Pathological  Division:  JOHN  R.  MOHLER,  chief;  HENRY  J.  WASHBURN,  assistant 
chief. 

Quarantine  Division:  RICHARD  W.  HICKMAN,  chief. 

Division  of  Zoology:  B.  H.  RANSOM,  chief. 

Animal  Husbandman:  GEORGE  M.  ROMMEL. 

Editor:  JAMES  M.  PICKENS. 

Librarian:  BEATRICE  OBERLY  ROGERS. 

DAIRY  DIVISION. 

Chief:  Ed.  H.  Webster. 

Assistant  Chief:  C.  B.  Lane.         »       , 

Dairy  farming  investigations,  B.  H.  Rawl  in  charge. 

Southern  dairying:  B.  H.  Rawl,  S.  E.  Barnes,  J.  E.  Dorman,  T.  E.  Woodward,  C.  O. 
Moser,  J.  C.  Guthrie,  and  A.  K.  Risser,'  assistant  dairymen;  Duncan  Stuart,  assist- 
ant in  dairying;  J.  A.  Conover,  scientific  assistant  in  dairying;  H.  P.  Lykes  and  J.  T. 
Eaton,  agents  in  dairying. 

Dairy  records:  Win.  Hart  Dexter,  assistant  dairyman. 

Da)ry  products  investigations,  L.  A.  Rogers  in  charge. 

Butter:  John  L.  Sherk,  expert;  W.  S.  Smarzo  and  P.  H.  Kieffer,  collaborators. 

Cheese:  C.  F.  Doane,  A.  W.  Dox,  and  Charles  Thorn,  assistant  dairymen;  T.  W. 
Issajeff,  expert  cheese  maker;  J.  W.  Moore,  F.  R.  Thomson,  experts  in  dairying;  S.  K. 
Suzuki,  collaborator;  L.  D.  Bushnell,  expert  in  dairy  bacteriology. 

Milk  secretion:  R.  H.  Shaw,  assistant  dairyman;  A.  E.  Perkins,  scientific  assistant; 
A.  H.  Douglass,  assistant  chemist;  J.  O.  Halverson,  expert  in  dairy  chemistry. 

Milk:  L.  A.  Rogers,  bacteriological  chemist;  C.  R.  Potteiger,  dairy  bacteriologist. 

Organization  and  management  investigations. 

Creameries,  drafting  and  designing:  B.  D.  White,  assistant  dairyman,  in  charge; 
C.  W.  Fryhofer,  scientific  assistant;  H.  J.  Credicott  and  J.  G.  Winkjer,  assistant  dairy 
men;  Robert  McAdam,  inspector;  K.  E.  Parks,  architect. 

Market  milk  service:  C.  B.  Lane,  assistant  chief,  in  charge;  G.  M.  Whitaker,  dairy 
inspector;  Ivan  C.  Weld  and  Lee  H.  P.  Maynard,  assistant  dairymen. 

Renovated  butter  inspection. 

M.  W.  Lang,  dairy  inspector,  in  charge,  22  Fifth  avenue,  room  510,  Chicago,  111.; 
Levi  Wells,  dairy  inspector,  6  Harrison  street,  New  York,  N.  Y.;  S.  B.  Willis  and 
H.  P  Olsen,  deputy  inspectors. 

2 


LETTER  OF  TRANSMITTAL. 


U.  S.  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY, 
Washington,  D.  O.,  January  2,  1908. 

SIR:  I  have  the  honor  to  transmit,  and  to  recommend  for  publi- 
cation as  Bulletin  104  of  this  Bureau,  the  accompanying  manuscript 
entitled  ' '  Medical  Milk  Commissions  and  the  Production  of  Certified 
Milk  in  the  United  States,"  by  Clarence  B.  Lane,  assistant  chief  of 
the  Dairy  Division  of  this  Bureau.  The  writer  gives  a  history  of  the 
movement  which  has  brought  about  the  organization  of  milk  com- 
missions in  a  number  of  cities  throughout  the  country,  and  describes 
the  methods  used  in  the  production  of  what  is  termed  "  certified 
milk."  The  work  of  milk  commissions  and  the  production  of  cer- 
tified milk  not  only  result  in  supplying  a  liigh-grade  product  for 
special  uses,  but  are  believed  to  be  important  factors  in  improving 
the  quality  of  the  general  milk  supply. 
Respectfully, 

A.  D.  MELVIN, 

Chief  of  Bureau. 
Hon.  JAMES  WILSON, 

Secretary  of  Agriculture. 


CONTENTS. 


I.— THE  WORK  OF  MILK  COMMISSIONS. 

Page. 

The  first  commission:  Its  organization  and  objects 7 

Objects  of  the  commission 8 

Threefold  examination  by  experts 8 

Origin  and  meaning  of  the  term  "certified  milk " 8 

Control  of  dairies 9 

Methods  and  work  of  the  various  milk  commissions 14 

Number  of  certified  dairies  and  quantity  of  milk  produced 16 

Standards  for  condition  and  quality  of  milk 16 

Living  up  to  the  standard 16 

Inspection  of  dairy  and  product 16 

Health  of  employees 17 

Precautions  to  prevent  spread  of  contagious  diseases 17 

Investigations  relative  to  quality  of  certified  milk 17 

Some  general  considerations 18 

Is'the  demand  for  certified  milk  increasing? 18 

Prices  of  certified  milk  compared  with  those  of  market  milk 18 

Influence  of  milk  commissions  on  the  quality  of  the  general  supply 19 

So-called  certified  milk  not  controlled  by  milk  commissions 19 

Legalization  of  the  term  "certified  milk " 20 

Financial  support  of  milk  commissions 20 

The  American  Association  of  Medical  Milk  Commissions 21 

II.— THE  PRODUCTION  OF  CERTIFIED  MILK. 

Information  secured  from  producers 23 

Number  and  breed  of  cows  and  quantity  and  quality  of  milk 23 

Bacteria  in  the  milk 23 

Methods  of  cleaning  and  disinfecting  stables 23 

Cleaning  and  treatment  of  cows  preparatory  to  milking 25 

Milkers  and  milking 25 

Handling  the  milk 2ti 

Sterilizing  caps  for  milk  bottles 28  ( 

Coverings  and  seals  for  bottles 28 

Milk  pails,  strainers,  and  stools 29 

Prices  received  for  certified  milk 33 

Is  the  production  of  certified  milk  profitable? 3-1 

Sanitary  conditions  of  certified-milk  dairies 31 

The  quality  of  certified  milk 35 

Certified  milk  and  market  milk  compared 37 

Keeping  qualities  of  certified  milk 37 

Is  certified  milk  worth  the  extra  cost? 38 

The  future  of  the  certified-milk  industry 39 

An  economical  method  of  producing  certified  milk..  39 


ILLUSTRATIONS. 


Page. 

PLATE  I.  Exterior  views  of  dairy  stables  where  certified  milk  is  produced 24 

II.  Interior  views  of  dairy  stables  where  certified  milk  is  produced 24 

III.  Steps  in  the  production  and  handling  of  certified  milk 24 

IV.  Steps  in  the  handling  and  delivery  of  certified  milk 24 

V.  Fig.  1.  Covered  milk  cooler. — Fig.  2.  Parts  of  cooler 28 

VI.  Fig.  1.  Coverings  for  bottles  of  certified  milk. — Fig.  2.  Bottles  with 

outer  coverings  removed 28 

TEXT   FIGURES. 

FIG.  1.  An  arrangement  of  cooler  and  hand  bottle  filler 26 

2.  Ground  plan  of  dairy  house  for  certified  milk  plant  with  fifty  cows .  27 

3.  Copper  case  used  in  sterilizing  milk  caps 28 

4.  Metal  frame  on  which  milk  pails  are  set  in  stables  to  keep  them  out  of 

the  dirt 29 

5.  Some  forms  of  milk  pails  used  in  certified  dairies 30 

6.  Additional  forms  of  milk  pails  used  in  certified  dairies 31 

7.  Two  more  forms  of  milk  pails  used  in  certified  dairies 31 

8.  Form  of  strainer  used  in  a  few  certified  plants 32 

9.  Milk  stools  used  in  certified  dairies 33 

10.  Stall  with  panel  wooden  floor 40 

11.  Cow-tail  holder 41 

6 


MEDICAL  MILK  COMMISSIONS  AND  THE  PRODUCTION 
OF  CERTIFIED  MILK  IN  THE  UNITED  STATES. 


I.— THE  WORK  OF  MILK  COMMISSIONS. 


The  organization  of  milk  commissions  in  this  country  was  an  im- 
portant step  toward  the  improvement  of  the  quality  of  milk.  While 
the  number  of  commissions  is  very  limited  and  the  milk  produced 
under  their  supervision  amounts  to  only  a  fraction  of  1  per  cent  of  the 
10,000,000,000  quarts  or  more  of  market  milk  annually  consumed,  the 
great  value  of  certified  milk  to  invalids  and  its  influence  in  reducing 
the  mortality  among  infants  and  children  are  beyond  estimation. 
Further,  the  work  of  milk  commissions  has  had  no  little  influence  in 
improving  the  general  milk  supply  of  cities  where  such  commissions 
exist,  by  setting  a  higher  standard  of  quality  and  by  creating  public 
sentiment  in  favor  of  pure  milk. 

THE  FIRST  COMMISSION:     ITS  ORGANIZATION  AND  OBJECTS. 

The  beginning  of  this  movement  dates  back  to  1890,  when  the  Med- 
ical Society  of  New  Jersey  made  an  effort  to  improve  the  milk  produc- 
tion in  that  State.  A  committee  was  appointed  to  make  an  investiga- 
tion of  the  milk  supply  as  far  as  it  affected  the  public  health.  After 
two  years'  work  this  committee  submitted  a  report  condemning  many 
of  the  methods  employed  in  the  production  and  handling  of  milk  and 
advising  an  appeal  to  the  State  for  a  strict  scientific  supervision  of  all 
the  dairies  within  its  limits.  The  appeal  was  made,  but  failed.  While 
the  need  was  admitted,  the  authorities  pleaded  lack  of  funds  for  mak- 
ing the  changes  suggested. 

This  effort  having  met  with  defeat,  another  line  of  work  was  resorted 
to.  The  chairman,  a  Newark  physician,  presented  a  plan  in  1802  to 
the  Practitioners'  Club  of  that  city  whereby  physicians  might  them- 
selves supervise  the  production  of  milk  and  thus  be  perfectly  sure  of  its 
purity.  The  requirements  for  the  production  of  certified  milk  were 
given  with  the  utmost  detail.  It  was  recommended  that  a  milk  com- 
mission be  formed  by  physicians  who  should  certify  to  the  milk  over 
their  names  provided  the  requirements  were  fulfilled.  This  plan  was 
indorsed  by  the  Practitioners'  Club,  and  a  search  was  begun  for  a 


8  MILK   COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 

dairy  with  equipment  suited  to  such  rigid  regulations.  A  dairy  was 
found  which  had  already  set  such  a  high  standard  that  the  methods 
used  could  readily  he  accommodated  to  the  requirements  of  the  medi- 
cal commission. 

Having  secured  a  dairyman  who  was  ready  to  bind  himself  by  con- 
tract to  conduct  his  dairy  in  accordance  with  the  requirements,  physi- 
cians from  Newark,  Orange,  and  Montclair  were  chosen  to  make  up 
the  first  milk  commission,  which  was  organized  April  13,  1893,  and  the 
production  of  what  is  known  as  "certified  milk"  was  begun.  This 
commission  was  named  "The  Medical  Milk  Commission  of  Essex 
County,  New  Jersey."  Since  this  was  organized  about  25  others  have 
been  or  are  now  being  formed  in  various  cities  on  a  similar  plan.  A 
description  of  the  first  will  therefore  serve  to  give  a  general  idea  of 
milk  commissions  and  their  work.  » 

OBJECTS    OF   THE    COMMISSION. 

The  objects  and  requirements  of  the  commission  were  stated  as 
follows : 

The  objects  of  this  commission  are  to  establish  correct  clinical  standards  of  purity  for 
cow's  milk;  to  become  responsible  for  a  periodical  inspection  of  the  dairies  under  its 
patronage;  provide  for  chemical  and  bacteriological  examinations  of  the  product,  and 
the  frequent  scrutiny  of  the  stock  by  competent  veterinarians;  to  promote  only  pro- 
fessional and  public  interests. 

The  following  are  three  general  requirements  or  standards  for  the  milk :  (1)  An  ab- 
sence of  large  numbers  of  micro-organisms,  and  the  entire  freedom  of  the  milk  from 
pathogenic  varieties;  (2)  unvarying  resistance  to  early  fermentative  changes  in  the 
milk,  so  that  it  may  be  kept  under  ordinary  conditions  without  extraordinary  care;  (3) 
a  constant  nutritive  value  of  known  chemical  composition,  and  a  uniform  relation  be- 
tween the  percentage  of  fats,  proteids,  and  carbohydrates. 

THREEFOLD  EXAMINATION  BY  EXPERTS. 

A  chemist  and  a  bacteriologist  examine  samples  of  the  milk,  which 
they  obtain  themselves,  twice  each  month,  and  report  their  findings 
to  the  commission.  A  veterinarian  examines  the  cows  twice  a 
month  and  makes  report.  Representatives  of  the  commission  in 
person  make  a  monthly  inspection  of  the  dairy  and  report  to  the 
others. 

The  veterinarian  must  show  the  milch  cows  to  be  in  perfect  health. 
The  chemist  must  show  the  milk  to  contain  the  required  amount  of 
solids  and  to  be  free  from  all  foreign  matter.  The  bacteriologist 
must  show  the  absence  of  all  disease-producing  bacteria,  and  a 
minimum  of  bacteria  of  all  sorts.  Only  in  case  all  these  reports  are 
satisfactory  does  the  commission  certify  to  the  milk. 

ORIGIN    AND    MEANING    OF    THE    TERM    "CERTIFIED    MILK." 

The  term  "Certified  Milk"  originated  with  the  member  of  the 
commission  who  formulated  the  plan.  At  the  instance  of  the  com- 


CONTROL,   OF   DAIRIES.  9 

mission  the  word  "Certified"  was  registered  by  Mr.  Francisco  in  the 
United  States  Patent  Office  on  October  16,  1904,  under  registery  Xo. 
25,368,  the  object  being  to  protect  it  from  being  degraded  by  dairy- 
men not  under  contract  with  a  medical  commission.  It  was  dis- 
tinctly understood,  however,  that  the  use  of  the  term  should  be 
allowed  without  question  when  employed  by  medical  milk  commis- 
sions organized  to  influence  dairy  work  for  clinical  purposes.  Certi- 
fied milk,  then,  in  the  strict  sense  of  the  term,  is  milk  produced  under 
a  legal  contract  between  a  medical  milk  commission  and  a  dairyman 
and  which  conforms  to  the  requirements.  It  may  be  said  further 
that  milk  entitled  to  be  certified  is  clean  and  wholesome,  and  is 
obtained  from  healthy  cows  which  are  kept  in  sanitary  quarters,  fed 
wholesome  feed,  and  given  pure  water.  It  is  drawn  from  clean  cows 
by  clean,  healthy  attendants  into  clean  receptacles  and  in  a  clean  at- 
mosphere. It  is  handled  in  a  clean  manner,  cooled  quickly,  put  into 
sterile  vessels,  placed  in  cold  storage,  and  iced  in  transportation 
when  necessary. 

CONTROL  OF  DAIRIES. 

Some  commissions — particularly  such  as  have  under  their  super- 
vision only  one  dairyman  who  both  produces  and  distributes  certified 
milk — enter  into  a  binding  contract  with  the  dairymen.  This  con- 
tract contains  a  more  or  less  complete  and  detailed  statement  of  the 
conditions  under  which  the  certified  milk  must  be  produced  and 
marketed;  specifies  standards  for  composition  and  bacterial  content 
of  the  milk;  provides  for  inspection  of  premises,  examination  of  cows, 
and  collection  and  analysis  of  milk  samples;  and  includes  provisions 
under  which  the  contract  may  be  terminated  by  either  party  entering 
into  it. 

Many  commissions  prefer  not  to  have  any  contract  with  their 
producers  and  claim  that  it  is  superfluous  and  unnecessary.  The 
producers  understand  well  that  if  their  milk  does  not  come  up  to  the 
requirements  they  can  not  sell  it.  '  However,  in  cases  where  there  are 
contracts  commissions  are  not  at  all  hasty  in  severing  relations  with  a 
producer  when  his  milk  falls  below  requirements,  but  make  more 
frequent  inspections  and  lend  every  effort  at  such  inspections  to  help 
the  dairyman  out  of  his  trouble.  In  this  way,  when  a  producer  does 
have  trouble  he  often  writes  to  know  when  the  commission  can  send  a 
representative  to  help  him  out  of  his  difficulty.  The  efforts  of  such 
commissions  are  therefore  to  help  and  cooperate  closely  with  the 
producer.  Some  commissions  feel  safer  in  the  work  without  a 
lengthy  binding  contract.  This  plan  allows  a  certain  latitude  for 
meeting  conditions  as  they  arise,  and  the  latter  vary  greatly  at 
different  farms  even  though  the  dairymen  all  produce  milk  well 
within  the  requirements  and  standards.  Where  there  is  no  contract 
with  the  dairyman  it  is  customary  for  the  commissions  to  send  a 

30776— Hill.  104—08 2 


10        MILK   COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 

circular  giving  information  concerning  the  production,  standards,  and 
general  requirements  of  certified  milk.  A  good  example  of  such  a 
circular  follows: 

REQUIREMENTS    OK   THE    MILK.    COMMISSION    OF   THE    MEDICAL    SOCIETY    OF  THE    COUNTY 
OK    NEW    YORK    FOK    CERTIFIED    MILK. 


The  coin-mission  lias  fixed  upon  a  maximum  of  30,000  germs  of  all  kinds  per  cubic 
centimeter  of  milk,  which  must  not  be  exceeded  to  obtain  the  indorsement  of  the 
commission.  This  standard  must  be  attained  solely  by  measures  directed  toward 
scrupulous  cleanliness,  proper  cooling,  and  prompt  delivery. 

The  milk  certified  by  the  commission  must  contain  not  less  than  4  per  cent  of  butter- 
fat  on  the  average,  and  have  all  other  characteristics  of  pure,  wholesome  milk. 

Milk  must  not  be  sold  as  certified  more  than  twenty-four  hours  after  its  arrival  in 
New  York  City. 

Dealers. — In  order  that  dealers  who  incur  the  expense  and  take  the  precautions  nec- 
essary to  furnish  a  truly  clean  and  wholesome  milk  may  have  some  suitable  means  of 
bringing  these  facts  before  the  public,  the  commission  offers  them  the  right  to  use  caps 
on  their  milk  jars  stamped  with  the  words:  "Certified  by  the  Milk  Commission  of  the 
Medical  Society  of  the  County  of  New  York."  The  dealers  are  given  the  right  to  use 
these  certificates  when  their  milk  is  obtained  under  the  conditions  required  by  the 
commission  and  conforms  to  its  standards. 

In  accordance  with  a  law  passed  at  the  last  legislature,  the  word  "Certified "  may  be 
used  on  the  cap  only  when  accompanied  by  the  name  of  the  society  which  certifies  it. 

The  tinned  sealed  cap  authorized  by  the  commission  must  be  used  on  all  the  certi- 
fied milk  passing  through  the  hands  of  dealers  selling  milk  other  than  the  certified. 
These  caps  are  sent  by  the  makers  only  to  the  farm  where  the  milk  is  bottled. 

The  name  of  the  farm  from  which  the  milk  comes  must  appear  on  either  the  paper 
cap  or  the  tin  cap. 

Each  bottle  of  milk  must  be  dated  on  the  date  of  bottling. 

The  milk  commission  looks  to  the  dealers  for  its  fee. 

The  dealer  is  expected  to  send  a  bottle  of  milk  each  week  to  the-  research  laboratory 
of  the  department  of  health,  taken  at  random  from  the  day's  supply  for  examination 
by  experts  for  the  commission. 

The  dealers  are  to  furnish  deep,  covered  boxes  for  the  certified  milk. 

The  required  conditions  at  the  farm  are  as  follows: 

1.  The  barnyard. — The  barnyard  should  be  free  from  manure  and  well  drained,  so 
that  it  may  not  harbor  stagnant  water.     The  manure  which  collects  each  day  should 
not  be  piled  close  to  the  barn,  but  should  be  taken  several  hundred  feet  away.     If 
these  rules  are  observed  not  only  will  the  barnyard  be  free  from  objectionable  smell, 
which  is  an  injury  to  the  milk,  but  the  number  of  flies  in  summer  will  be  considerably 
diminished.     These  flies  are  an  element  of  danger,  for  they  are  fond  of  both  filth  and 
milk  and  are  liable  to  get  into  the  milk  after  having  soiled  their  bodies  and  legs  in 
recently  visited  filth,  thus  carrying  it  into  the  milk.     Flies  also  irritate  cows,  and  by 
making  them  nervous  reduce  the  amount  of  their  milk. 

2.  The  stable. — In  the  stable  the  principles  of  cleanliness  must  be  strictly  observed. 
The  room  in  which  the  cows  are  milked  should  have  no  storage  loft  above  it;  where 
this  is  not  feasible  the  floor  of  the  loft  should  be  tight,  to  prevent  the  sifting  of  dust  into 
the  stable  beneath. 

The  stables  should  be  well  ventilated,  lighted,  and  drained,  and  should  have  tight 
floors,  preferably  of  cement,  never  of  dirt. 

They  should  be  whitewashed  inside  at  least  twice  a  year,  unless  the  walls  are  painted 
or  of  smooth  cement  finish  which  can  be  washed  frequently. 


MILK   COMMISSION   REQUIREMENTS.  11 

The  air  should  always  be  fresh  and  without  bad  odor.  A  sufficient  number  of  lan- 
terns should  be  provided  to  enable  the  necessary  work  to  be  properly  done  during  the 
dark  hours.  The  manure  should  be  removed  twice  daily,  except  when  the  cows  are 
outside  in  the  fields  the%ntire  time  between  the  morning  and  afternoon  milkingy. 
The  manure  gutter  must  be  kept  in  a  sanitary  condition.  All  sweeping  must  be 
finished  before  the  grooming  of  the  cows  begins,  so  that  the  air  may  be  free  from  dust 
at  the  time  of  milking. 

There  should  be  an  adequate  supply  of  warm  and  cold  water,  and  the  necessary 
wash  basins,  soap,  and  towels. 

3.  Water  supply. — The  whole  premises  used  for  dairy  purposes,  as  well  as  the  barn, 
must  have  a  supply  of  water  absolutely  free  from  any  danger  of  pollution  with  animal 
matter  and  sufficiently  abundant  for  all  purposes  and  easy  of  access. 

4.  The  cows. — No  cows  will  be  allowed  in  the  herd  furnishing  certified  milk  except 
those  which  have  successfully'  passed  a  tuberculin  test.     All  must  be  tested  at  least 
once  a  year,  by  a  veterinarian  approved  by  the  milk  commission.     Any  animal  sus- 
pected of  being  in  bad  health  must  be  promptly  removed  from  the  herd  and  her  milk 
rejected.     Do  not  allow  the  cows  to  be  excited  by  hard  driving,  abuse,  loud  talking, 
or  any  unnecessary  disturbance. 

Feed. — Do  not  allow  any  strongly  flavored  food,  like  garlic,  to  be  eaten  by  the  cows. 

When  ensilage  is  fed,  it  must  be  given  in  only  one  feeding  daily,  and  that  after  the 
morning  milking,  and  the  full  ration  shall  consist  of  not  more  than  20  pounds  daily 
for  the  average-sized  cow.  When  fed  in  the  fall,  small  amounts  must  be  given  and 
the  increase  to  the  hill  ration  must  be  gradual. 

Corn  stalks  must  not  be  fed  until  after  the  corn  has  blossomed,  and  the  first  feed- 
ings must  be  in  small  amounts  and  tbje  increase  must  be  gradual. 

If  fed  otherwise,  ensilage  and  corn  stalks  are  liable  to  cause  the  milk  to  affect  children 
seriously. 

Cleaning. — Groom  the  entire  Ixxiy  of  the  cow  daily.  Before  each  milking  wash 
the  udder  with  a  cloth  used  only  for  the  udders,  and  wipe  it  with  a  clean,  dry  towel. 
Never  leave  the  udder  wet,  and  be  sure  that  the  water  and  towel  used  are  clean. 
The  tail  should  be  kept  clean  by  frequent  washing.  If  the  hair  on  the  flanks,  tail, 
and  udder  is  clipped  close  and  the  brush  on  the  tail  is  cut  short,  it  will  be  much  easier 
to  keep  the  cow  clean. 

The  cows  must  be  kept  standing  after  the  cleaning  until  the  milking  is  finished. 
This  may  be  done  by  a  chain  or  a  rope  under  the  neck. 

5.  The  milkers. — The  milker  must  be  personally  clean.     He  should  neither  have 
nor  come  in  contact  with  any  contagious  disease  while  employed  in  handling  the 
milk.     In  case  of  any  illness  in  the  person  or  family  of  any  employee  in  the  dairy, 
such  employee  must  absent  himself  from  the  dairy  until  a  physician  certifies  that  it 
is  safe  for  him  to  return. 

In  order  that  the  milk  commission  may  be  informed  as  to  the  health  of  the  employers 
at  the  certified  farms,  the  commission  has  had  postal  cards  printed  to  be  supplied  to 
the  farms,  and  to  be  filled  out  and  returned  each  week  by  the  owner,  manager,  or 
physician  of  the  farm,  certifying  that  none  are  handling  the  milk  who  are  in  con- 
Uwt  with  any  contagious  disease. 

Before!  milking,  the  hands  should  be  washed  in  warm  water  with  soap  and  nail 
brush  and  well  dried  with  a  clean  towel.  On  no  account  should  the  hands  be  wet 
during  milking. 

The  milkers  should  have  light-colored,  washable  suits,  including  caps,  and  not 
less  than  two  clean  suits  weekly.  The  garments  should  be  kept  in  a  clean  place, 
protected  from  dust,  when  not  in  use. 

Iron  milking  stools  are  recommended,  and  they  should  be  kept  clean. 

Milker*  should  do  their  work  quietly  ami  at  the  same  hour  morning  and  evening. 
Jerking  the  teat  increases  materially  the  bacterial  contamination  of  the  milk  and 
should  be  forbidden. 


12        MILK   COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 

6'.  Jlelpers  other  than  milkers. — All  persons  engaged  in  the  stable  and  dairy  should 
be  reliable  and  intelligent.  Children  under  12  should  not  be  allowed  in  the  stable 
or  dairy  during  milking,  since  in  their  ignorance  they  may  do  harm,  and  from  their 
liability  to  contagious  diseases  they  are  more  apt  than  older  persons  to  transmit  them 
through  the  milk. 

7.  Small  animals. — Oats  and  dogs  must  be  excluded  from  the  stables  during  the 
time  of  milking. 

H.  The  milk. — All  milk  from  cows  sixty  days  before  and  ten  days  after  calving  must 
be  rejected. 

The  first  few  streams  from  each  teat  should  be  discarded  in  order  to  free  the  milk 
ducts  from  the  milk  that  has  remained  in  them  for  some  time  and  in  which  the  bacteria 
are  sure  to  have  multiplied  greatly.  If  any  part  of  the  milk  is  bloody  or  stringy  or 
unnatural  in  appearance,  the  whole  quantity  yielded  by  that  animal  must  be  re- 
jected. If  any  accident  occurs  in  which  a  pail  becomes  dirty,  or  the  milk  in  a  pail 
becomes  dirty,  do  not  try  to  remove  the  dirt  by  straining,  but  put  aside  the  pail,  and 
do  not  use  the  milk  for  bottling,  and  use  a  clean  pail. 

Remove  the  milk  from  each  cow  from  the  stable  immediately  after  it  is  obtained  to 
a  clean  room  and  strain  through  a  sterilized  strainer  of  cheese  cloth  and  absorbent 
cotton. 

The  rapid  cooling  is  a  matter  of  great  importance.  The  milk  should  be  cooled  to 
45°  F.  within  an  hour  and  not  allowed  to  rise  above  that  as  long  as  it  is  in  the  hands 
of  producer  or  dealer.  In  order  to  assist  in  the  rapid  cooling,  the  bottles  should  be 
cold  before  the  milk  is  put  into  them. 

Aeration  of  milk  beyond  that  obtained  in  milking  is  unnecessary. 

y.  Utensils. — All  utensils  should  be  as  simple  in  construction  as  possible,  and  so 
made  that  they  may  be  thoroughly  sterilized  before  each  using. 

Coolers,  if  used,  should  be  sterilized  in  a  closed  sterilizer,  unless  a  very  high  tem- 
perature can  be  obtained  by  the  steam  sent  through  them. 

Bottling  machines  should  be  made  entirely  of  metal  with  no  rubber  about  them, 
and  should  be  sterilized  in  the  closed  sterilizer  before  each  milking,  or  bottling. 

If  cans  are  used,  all  should  have  smoothly  soldered  joints,  with  no  places  to  collect 
the  dirt. 

Pails  should  have  openings  not  exceeding  8  inches  in  diameter,  and  may  be  either 
straight  pails,  or  the  usual  shape  with  the  top  protected  by  a  hood. 

Bottles  should  be  of  the  kind  known  as  "common  sense,"  and  capped  with  a  steril- 
ized paraffined  paper  disk,  and  the  caps  authorized  by  the  commission. 

All  dairy  utensils,  including  the  bottles,  must  be  thoroughly  cleansed  and  sterilized. 
This  can  be  done  by  first  thoroughly  rinsing  in  warm  water,  then  washing  with  a  brush 
and  soap,  or  other  alkaline  cleansing  material,  and  hot  water,  and  thoroughly  rinsing. 
After  this  cleansing  they  should  be  sterilized  by  boiling,  or  in  a  closed  sterilizer 
with  steam,  and  then  kept  inverted  in  a  place  free  from  dust. 

10.  The  dairy. — The  room  or  rooms  where  the  utensils  are  washed  and  sterilized 
and  the  milk  bottled  should  be  at  a  distance  from  the  house,  so  as  to  lessen  the  danger 
of  transmitting  through  the  milk  any  disease  which  may  occur  in  the-  house. 

The  bottling  room,  where  the  milk  is  exposed,  should  be  so  situated  that  the  doors 
may  be  entirely  closed  during  the  bottling  and  not  opened  to  admit  the  milk  nor  to 
take  out  the  filled  bottles. 

The  empty  cases  should  not  be  allowed  to  enter  the  bottling  room  nor  should  the 
washing  of  any  utensils  be  allowed  in  the  room. 

The?  workers  in  the  dairy  should  wear  white  washable  suits,  including  cap,  when 
handling  the  milk. 

Bottles  must  be  capped,  as  soon  as  possible  aiter  filling,  with  the  sterilized  disks. 


MILK   COMMISSION   REQUIREMENTS.  13 

11.  Examination  of  the  milk,  and  dairy  inspection. — In  order  that  the  dealer  and  the 
commission  may  be  kept  informed  of  the  character  of  the  milk,  specimens  taken  ut 
random  will  be  examined  weekly  by  experts  for  the  commission  at  the  laboratory  of 
the  department  of  health,  the  use  of  the  laboratories  having  been  given  for  that  purpose. 
The  commission  reserves  to  itself  the  right  to  make  inspections  of  certified  farms  at 
any  time  and  to  take  specimens  of  the  milk  for  examination  and  to  impose  fines  for 
repeated  or  deliberate  violations  of  the  requirements  of  the  commission. 

The  commission  also  reserves  the  right  to  change  its  standards  in  any  reasonable 
manner  upon  due  notice  being  given  to  the  dealers. 

The  expenses  of  making  the  regular  milk  reports  and  the  inspections  are  borne  by 
the  dealers.     The  treasurer  of  the  Medical  Society  of  the  County  of  New  York  will 
send  bills  the  first  of  each  month  for  the  certification  for  the,previous  month. 
The  monthly  charges,  which  are  intended  to  cover  all  expenses,  are  as  follows: 
Where  the  output  of  a  farm  is  handled  by  one  dealer: 

For  daily  output  of  less  than  100  quarts $8 

For  daily  output  of  from  100  to  200  quarts 10 

For  daily  output  of  from  200  to  500  quarts YJ. 

For  daily  output  of  over  500  quarts 15 

\Yhere  the  output  of  a  farm  is  sent  to  several  dealers,  each  dealer  pays: 

For  daily  output  of  less  than  100  quarts f> 

For  daily  output  of  from  100  to  200  quarts 8 

For  daily  output  of  from  200  to  500  quarts 10 

For  daily  output  of  over  500  quarts 12 

The  names  of  the  dealers,  with  their  addresses,  are  printed  on  cards  and  inclosed 
with  the  monthly  bulletin  of  the  medical  society,  which  is  sent  to  about  1.700  phy- 
sicians. For  this  $1  is  charged  each  month. 

FORM  FOR  DAIRYMAN'S  APPLICATION  FOR  CERTIFICATION"  OK  MILK  AND  CREAM. 
,      Application  of  dairyman. 

Date 190.... 

I  hereby  make  application  to  the  Jackson  County  Medical  Society  for  the  certification 
of  milk  and  cream  to  be  sold  by  me  in  the  city  of  Jackson.  In  consideration  of  such 
certification  I  agree  to  observe  such  rules  and  regulations  as  may  from  time  to  time  be 
enacted  by  the  committee  appointed  by  the  Jackson  County  Medical  Society.  I  also 
agree  to  allow  such  committee  or  their  proper  representatives,  whenever  they  request 
it,  to  remove  from  any  milk  wagon  or  from  the  dairy  a  reasonable  sample  of  milk 
or  cream.  It  is  understxx>d  that  failure  to  comply  with  the  rules  of  the  committee  will 
result  in  the  suspension  or  withdrawal  of  my  certification. 

Name  of  dairy 

License  No Residence 

Name  of  former  owner 

Number  of  quarts  of  milk  and  cream  per  day 

If  obtained  from  outside  sources  other  than  dairy  owned  by  applicant,  give  names 

and  addresses 

Signature  of  applicant 

To  I)r Secretary. 

Colony  Building,  Jackson.  Mich. 


14        MTLK   COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 

FORM    FOR    MILK    COMMISSION'S    CERTIFICATE    TO    THE    DAIRYMAN. 

The  Milk  Commission  of  the  Academy  of  Medicine,  Cincinnati,  Ohio. 

Date 

Th<>  veterinary  inspector  of  the  commission  has  examined  the  dairy  of  Mr. 

and  reports  it  to  be  well  kept  and  clean,  and  the  cows  to  be  in 

healthy  condition. 

The  bacteriologist  reports  that  the  milk  does  not  contain  germs  beyond  the  limits 
of  the  standards  of  the  commission  for milk. 

The  chemist  reports  that  the  milk  is  of  standard  richness,  and  that  he  has  discovered 
in  it  no  impurities,  coloring  matters,  chemical  preservatives,  or  harmful  substances. 

The  commission  certifies  to  these  statements  of  examiners.     It  is  understood  and 

agreed  to  by  the  said 

that  this  certificate  is  not  good  for  more  than 

from  date,  before  which  time  another  examination  will  be  made. 

Signed 

METHODS   AND   WORK   OF  THE    VARIOUS   MILK  COMMISSIONS. 

As  previously  stated,  the  first  milk  commission  was  organized 
April  13,  1893,  and  it  was  not  until  five  years  later  (1898)  that  the 
second  was  formed.  After  1899  the  movement  spread  more  rapidly 
and  commissions  were  organized  as  follows:  One  in  1900,  one  in  1901, 
five  in  1902,  two  in  1903,  three  in  1904,  one  in  1905,  five  in  1906,  and 
thirteen  organized  or  in  process  of  organizing  in  1907.  The  subject 
is  being  agitated  in  several  cities  at  the  present  time  and  it  is  quite 
probable  that  the  number  of  commissions  will  be  considerably  in- 
creased in  the  near  future.  In  order  to  obtain  information  relative 
to  the  work  of  the  commissions  and  their  methods  of  operation  a  list 
of  queries  was  sent  to  each.  The  answers  received  from  the  com- 
missions have  been  summarized  in  Table  1,  page  15. 


THE   WORK   OF   MILK   COMMISSIONS. 


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16       MILK  COMMISSIONS  AND  PRODUCTION  OF  CERTIFIED  MILK. 
NUMBER    OF    CERTIFIED    DAIRIES    AND    QUANTITY    OF    MILK    PRODUCED. 

The  number  of  dairies  producing  milk  for  any  one  commission 
varies  from  1  to  20.  Eleven  commissions  have  1  each;  three  have  2; 
one  has  3 ;  one  4 ;  and  one  20.  Four  commissions  have  temporarily 
stopped  certifying  to  milk,  namely,  Hartford,  Minneapolis,  San  Fran- 
cisco, and  Washington.  The  least  amount  handled  daily  by  any  one 
commission  is  120  quarts  and  the  greatest  amount  9,373  quarts.  (See 
Table  1 .)  A  few  commissions  certify  to  cream  as  well  as  milk.  The 
reports  from  commissions  show  that  there  were  24,103  quarts  of  cer- 
tified milk  handled  daily  on  January  1,  1907. 

STANDARDS    FOR    CONDITION    AND    QUALITY    OF    MILK. 

The  standards  for  bacteria  vary  with  the  different  commissions. 
Of  the  20  reporting  standards,  13  place  the  number  at  10,000  per 
cubic  centimeter,  1  at  20,000,  and  3  at  30,000.  One  has  a  standard 
of  10,000  from  October  to  April,  and  20,000  from  April  to  Octdber. 
Another  has  a  standard  of  5,000  in  winter  and  10,000  in  summer, 
and  another  a  standard  of  25,000  in  winter  and  50,000  in  summer. 
The  standard  for  cream  in  all  cases  where  it  is  certified  is  25,000  per 
cubic  centimeter. 

The  standard  required  for  fat  in  eight  instances  is  a  minimum  of 
4  per  cent;  in  three  instances,  3.5;  in  two,  4.5;  and  in  one,  3.7+. 
Four  allow  a  range  of  3.5  to  4.5,  one  a  range  of  3.25  to  4.50,  and 
one  3.75  to  4.50.  One  puts  out  a  special  milk  containing  a  higher 
percentage  of  fat,  which  must  keep  within  the  limits  of  4.50  and  5.50 
per  cent.  One  commission  specifies  that  the  cream  must  not  vary 
more  than  2  per  cent  from  the  guaranty.  Only  eight  commissions  re- 
port standards  for  solids  not  fat.  These  range  from  8  to  9.3  per  cent. 

LIVING    UP    TO    THE    STANDARD. 

Twelve  commissions  report  that  their  dairies  have  no  difficulty  in 
producing  milk  that  is  up  to  the  required  standards.  Five  report  a 
little  difficulty,  and  one  states  that  there  was  no  trouble  with  the 
bacteria  count,  but  that  it  took  several  months  to  reach  the  fat 
standard,  which  was  4  per  cent. 

INSPECTION    OF    DAIRY    AND    PRODUCT. 

The  answers  from  the  various  commissions  relative  to  inspections 
show  considerable  variation.  In  some  instances  the  inspections  are 
made  by  members  of  the  commission  and  in  others  paid  inspectors 
are  employed  to  do  the  work.  As  a  rule  inspections  of  the  dairy  are 
made  monthly  either  by  a  veterinarian  or  a  member  of  the  commis- 
sion, or  both,  and  in  some  instances  inspections  are  made  every  two 
weeks.  The  tuberculin  test  is  usually  applied  annually,  but  in  some 
cases  this  is  done  every  six  months.  Chemical  and  bacteriological 


THE   QUALITY   OF    CERTIFIED   MILK.  17 

examinations  range  all  the  way  from  once  a  week  to  once  in  two 
months;  in  most  instances,  however,  it  is  the  practice  to  make  tests 
every  two  weeks  or  oftener. 

HEALTH    OF    EMPLOYEES. 

The  employees  in  certified-milk  plants  are  required  to  be  clean  in 
habits  and  appearance  and  are  not  admitted  to  the  stables  or  dairy 
if  not  in  good  health.  Some  commissions  require  that  employees  be 
regularly  examined  by  a  physician  and  given  certificates  of  health. 
In  some  certified  plants  attendants  when  ill  are  cared  for  in  a  build- 
ing specially  set  apart  for  the  purpose. 

PRECAUTIONS  TO  PREVENT  SPREAD  OF  CONTAGIOUS  DISEASES. 

Where  a  large  milk  business  is  conducted  and  several  thousand  cus- 
tomers are  served  daily,  there  is  danger  that  some  contagious  disease 
may  be  brought  to  the  dairy  in  some  of  the  bottles.  To  avoid  this, 
in  some  instances  a  wagon  makes  a  special  trip  to  collect  bottles  from 
any  house  where  a  contagious  disease  is  known  to  exist.  These  bottles 
are  thoroughly  boiled  in  a  special  room  before  they  come  to  the  dairy 
proper.  They  are  then  subjected  to  the  same  cleansing  process  as 

all  the  others. 

\ 

INVESTIGATIONS  RELATIVE  TO  QUALITY  OF   CERTIFIED  MTTJT. 

Milk  commissions  have  sometimes  been  criticised  for  not  being 
strict  enough  with  the  dairymen  in  regard  to  complying  with  their 
standards.  Reports  from  the  commissions  show  that  in  nearly  all 
cases  samples  are  secured  from  the  distributor  without  warning,  which 
is  a  very  important  and  commendable  practice,  for  if  the  milk,  when 
it  reaches  the  consumer,  does  not  comply  with  the  standards  which 
the  commission  claims  to  maintain,  the  product  is  misrepresented  and 
is  a  fraud. 

In  order  to  determine  this  point  an  investigation  was  made  in  two 
of  the  larger  cities  where  certified  milk  is  sold. 

First  investigation. — The  standard  for.  bacteria  of  the  milk  com- 
mission in  the  city  where  this  investigation  was  made  was  10,000  per 
cubic  centimeter.  There  were  four  certified  dairies  supplying  milk, 
and  the  bacteria  count  was  as  foJlows: 

Bacteria  Bacteria 

per  cubic  per  cubic 

centimeter.  centimeter. 

Dairy  No.  1 5,  700      Dairy  No.  3 *>.(»(> 

Dairy  No.  2 4,  200      Dairy  No.  4 .  .  1.  900 

It  will  be  seen  that  the  certified  milk  from  all  four  of  the  dairies  was 
well  within  the  limits  of  the  standard  established  by  the  commission. 
The  analyses  were  made  in  the  month  of  November. 

30776— Kill.  104     08 3 


18        MILK  COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 

Second  investigation. — The  standard  for  bacteria  established  by  the 
commission  in  this  city  was  30,000.  Nine  samples  of  certified  milk 
were  examined  with  the  following  results: 


Bacteria  Bacteria 

per  cubic  per  cubic 

centimeter.  centimeter. 

No.  1 9.  300     No.  6 11,  000 

No.  2 2,  300     No.  7 6,  200 

No.  3..                                 21.300      No.  8 5,400 

No.  4  . .                                 13.  700  j  No.  9 2,  700 

No.  5 12,  800  1 

All  of  the  above  samples  were  well  under  the  standard  of  30,000, 
the  highest  being  21,300  and  the  lowest  2,300. 

While  the  bacteria  count  in  these  samples  is  doubtless  somewhat 
lower  than  would  be  found  under  summer  conditions,  still  it  is  an  in- 
dication that  the  commissions  are  doing  careful,  honest  work. 

The  reports  of  commissions  indicated  that  the  milk  from  the  vari- 
ous certified  dairies  follows  the  standards  very  closely  in  composition. 
Some  reported  very  careful  records  of  examinations  for  bacteria. 
As  a  rule  the  number  of  bacteria  found  was  considerably  below  the 
number  allowed.  The  Rochester  commission  reported  the  average 
of  100  examinations  to  be  3,853  per  cubic  centimeter.  The  Cleve- 
land commission  reported  an  average  of  3,817  for  one  year,  and  the 
Elmira  commission  3,500  for  the  same  period.  The  percentage  of  fat 
in  the  milk  reported  shows  a  variation  from  3.80  to  5.40  and  an  aver- 
age for  all  certified  milk  of  4.54  per  cent. 

SOME  GENERAL  CONSIDERATIONS. 
IS    THE    DEMAND    FOR    CERTIFIED    MILK    INCREASING? 

All  but  one  of  the  commissions  reporting  stated  that  the  demand  for 
certified  milk  was  increasing.  One  stated  that  the  demand  had 
doubled  in  one  year  and  another  that  it  had  nearly  trebled  in  two 
months.  New  commissions  are  constantly  being  organized,  and  it 
appears  that  there  is  no  lack  of  demand  for  the  product  in  most 
instances;  but,  on  the  other  hand,  there  is  a  scarcity  of  dairymen  who 
are  willing  to  meet  the  requirements  for  production  imposed  by  the 
commissions. 

PRICES  OF  CERTIFIED  MILK  COMPARED  WITH  THOSE  OF  MARKET  MILK. 

The  prices  of  certified  milk  to  the  consumer  vary  in  different  cities 
from  8  cents  to  20  cents  a  quart,  the  average  price  for  all  cities  being 
about  12^  cents.  The  price  of  ordinary  market  milk  varies  from  5 
cents  to  10  cents  a  quart  and  averages  about  7}  cents.  Certified  milk 
therefore  sells  for  an  average  of  5  cents  more 'per  quart  than  market 
milk.  As  a  rule,  where  the  price  of  market  milk  is  low,  the  price  of 


THE    INFLUENCE    OF    MILK    COMMISSIONS.  19 

certified  milk  is  also  comparatively  low,  although  this  does  not  hold 
true  in  all  cases.  In  some  cities  different  prices  are  charged  for  certi- 
fied milk;  for  example,  in  New  York  this  product  sells  at  prices  vary- 
ing from  12  cents  to  20  cents,  while  the  price  of  market  milk  is 
generally  8  cents  per  quart. 

INFLUENCE  OF  MILK  COMMISSIONS  ON  THE  QUALITY  OF  THE  GENERAL 

SUPPLY. 

Fourteen  of  the  eighteen  commissions  reporting  on  this  question 
stated  that  they  believed  the  commissions  had  had  some  influence  in 
improving  the  general  supply;  two  others  stated  that  they  were  try- 
ing to  effect  some  improvements;  one  stated  that  'perhaps  some 
influence  was  exerted,  and  the  remaining  one  did  not  venture  an 
opinion.  These  improvements  have  been  brought  about  through  the 
influence  of  the  commissions  in  securing  better  regulations  and  higher 
standards  relative  to  producing  and  handling  milk;  in  modifying 
advertisements  which  misrepresented  some  of  the  milk  sold  in  the 
city;  in  interesting  local  papers  in  clean-milk  movements,  and  in 
assisting  in  making  prosecutions. 

The  producers  of  certified  milk  also  have  a  good  influence  upon  the 
general  milk  supply  by  setting  examples  of  cleanliness  and  good  man- 
agement. Milk  venders  in  the  city  by  displaying  signs  on  their  wagons 
showing  that  their  milk  has  been  approved  by  a  commission  appointed 
for  this  purpose  have  had  a  good  effect  upon  the  market-milk  trade. 
Market-milk  producers  are  encouraged  to  make  improvements  and 
in  time  become  certified-inilk  producers,  better  prices  for  their 
product  being  the  principal  inducement. 

SO-CALLEB   CERTIFIED    MILK    NOT  CONTROLLED    BY  MILK  COMMISSIONS. 

There  are  a  few  dairymen  who  sell  their  product  under  the  name  of 
certified  milk  who  have  no  connection  with  milk  commissions.  These 
in  some  cases  certify  to  their  own  product,  and  in  others  samples  are 
sent  to  a  State  experiment  station  or  to  some  local  chemist  or  bac- 
teriologist for  examination.  Some  dairymen  in  this  class  supply  a 
very  creditable  product.  There  arc  others  whose  milk  is  of  only 
ordinary  quality  and  who  should  never  be  allowed  to  use  the  term 
"certified."  Here  again  the  samples  for  analysis  are  usually  taken 
by  the  dairyman  himself  from  milk  fresh  from  the  cow  and  imme- 
diately iced  and  sent  to  the  analyst.  The  analyst  reports  his  results 
and  the  dairyman  uses  them  to  advertise  his  product.  This  can  not 
be  looked  upon  as  anything  but  a  deception,  as  the  consumer  is  given 
to  understand  that  this  is  the  analysis  of  the  milk  as  it  is  delivered 
to  him  daily.  It  is  only  when  medical  milk  commissions  have  been 
organized  and  a  plan  of  education  has  been  started  to  create  a  demand 


20       MILK   COMMISSIONS  AND  PRODUCTION   OF   CERTIFIED  MILK. 

for  sarfitary  milk  designed  for  infant  feeding  that  there  arises  any 
danger  of  an  impure  milk  being  put  on  the  market  under  such  a  label. 
It  is  manifestly  unfair,  therefore,  that,  after  a  commission,  serving 
without  pay  in  the  interest  of  the  public,  has  created  a  feeling  that 
"certified"  milk  means  a  safe,  clean  milk  for  infant  feeding,  some 
unprincipled  dairyman  should  be  able  to  prey  on  the  ignorance  of  the 
public  and  supply  an  unsafe  milk  at  a  high  price.  Some  steps  should 
be  taken  by  the  milk*  commissions  or  by  city  or  State  officers  to  pre- 
vent such  practices.  Where  milk  is  an  article  of  interstate  commerce, 
however,  the  national  pure-food  law  covers  misrepresentations  of  this 
character. 

LEGALIZATION    OF    THE    TERM    "CERTIFIED    MILK." 

The  State  of  New  York  has  set  a  good  example  in  recently  passing  a 
law  for  regulating  the  sale  of  certified  milk.  A  portion  of  the  law  reads 
as  follows: 

No  person  shall  sell  or  exchange,  or  offer  or  expose  for  sale  or  exchange,  as  and  for 
certified  milk  any  milk  which  does  not  conform  to  the  regulations  prescribed  by,  and 
bear  the  certification  of,  a  milk  commission  appointed  by  a  county  medical  society 
organized  under  and  chartered  by  the  Medical  Society  of  the  State  of  New  York  and 
which  has  not  been  pronounced  by  such  authority  to  be  free  from  antiseptics,  added 
preservatives,  and  pathogenic  bacteria,  or  bacteria  in  excessive  numbers.  All  milk 
sold  as  certified  milk  shall  be  conspicuously  marked  with  the  name  of  the  commission 
certifying  it. 

Efforts  are  being  made  to  secure  the  passage  of  similar  legislation 
in  several  other  States,  and  there  is  every  indication  that  misusers  of 
the  term  "certified"  will  be  prosecuted  in  the  future." 

FINANCIAL    SUPPORT    OF    MILK    COMMISSIONS. 

Members  of  milk  commissions  rarely  receive  any  pay  for  their  work, 
their  services  being  given  gratis  for  the  public  good.  Small  expenses 
of  the  commission  are  usually  met  by  the  commission  itself.  Occa- 
sionally philanthropic  subscription's  are  received.  In  one  city  three 
men  contributed  $800  after  an  appeal  by  the  commission.  Postage, 
printing,  and  salaries  of  experts  are  usually  paid  by  the  producers. 
There  are  several  methods  used  for  collecting  the  money  from  dairy- 
men to  meet  these  expenses,  the- most  common  one  being  the  sale  of 
caps  to  milk  producers  at. from  $4.75  to  $5  a  thousand.  One  com- 
mission charges  a  tax  of  half  a  cent  a  quart  for  certification.  Another 
commission  meets  its  incidental  expenses  by  charging  each  dairy- 
man $6  a  month.  The  most  successful  and  just  method  is  apparently 
that  of  a  "per  bottle  tax." 

"The  Kentucky  legislature  on  February  12, 1908,  passed  a  pure-food  law  containing 
provisions  regarding  certified  milk. 


ASSOCIATION    OF    MEDICAL    MILK    COMMISSIONS.  21 

THE  AMERICAN  ASSOCIATION  OF  MEDICAL  MILK  COMMISSIONS." 

When  it  is  considered  how  very  efficient  milk  commissions  have 
been  in  the  various  communities  in  which  they  have  been  established, 
it  is  surprising  how  few  have  been  formed  since  the  first  one  was 
organized  in  1893.  The  spread  of  this  movement  was  undoubtedly 
retarded  because  of  the  difficulties  that  presented  themselves  to 
those  who  had  such  an  organization  in  contemplation.  The  question 
was  not  broadly  understood  by  the  medical  profession,  and  even 
when  the  organization  of  a  milk  commission  was  determined  upon  it 
was  difficult  to  arrive  at  the  most  acceptable  plan  of  organization  and 
detail  of  working  methods. 

The  usual  procedure  was  to  get  into  correspondence  with  one  of 
the  older  commissions,  which  would  relate  its  individual  way  of 
handling  this  problem.  If  the  plan  submitted  seemed  unsatisfactory, 
other  commissions  would  be  written  to,  and  so  an  endless  correspond- 
ence resulted,  which  proved  especially  burdensome  to  the  Newark, 
N.  J.,  commission. 

The  secretary  of  the  Cincinnati  commission,  Dr.  Otto  P.  Geier, 
encountered  this  same  difficulty  at  the  period  of  organization  of  that 
commission.  It  resulted  in  his  sending  out  a  series  of  24  questions 
covering  every,  phase  of  activity  in  milk-commission  work.  These 
were  addressed  to  every  commission  then  known.  Tliis  very  ex- 
haustive tabulation  showed  that  there  existed  considerable  lack  of 
uniformity  as  to  organization,  working  methods,  supervision  of 
dairies,  chemical  and  bacteriological  standards,  methods  of  bottling, 
capping  and  sealing,  etc. 

Out  of  this  mass  of  correspondence  an  attempt  was  made  to  arrive 
at  the  most  acceptable  standards  and  working  factors,  and  the  con- 
clusion was  reached  that  a  conference  of  the  milk  commissions  would 
be  most  valuable  to  all  concerned. 

In  February,  1907,  the  Cincinnati  commission  addressed  the  various 
milk  commissions  suggesting  a  conference  to  be  held  in  connection 
with  the  meeting  of  the  American  Medical  Association  at  Atlantic 
City.  Out  of  this  grew  a  temporary  organization.  Dr.  Henry  L. 
Coit,  Dr.  Otto  P.  Geier,  Dr.  Samuel  McC.  Hamill,  Dr.  Rowland  (1. 
Freeman,  Dr.  William  II.  Park,  and  Dr.  Thomas  W.  Harvey,  acting 
as  a  committee,  formulated  a  program  and  called  the  conference  for 
June  3,  1907,  at  Atlantic  City. 

This  initial  conference  was  remarkable  in  that  delegates  were 
present  from  12  different  States,  representing  21  commissions  in  as 
many  cities.  Over  100  physicians  and  leading  hygienists  attended 
this  meeting,  and  a  tremendous  amount  of  work  was  accomplished. 

"The  writer  is  indebted  to  Dr.  Otto  1'.  <leier.  secretary  «>f  the  American  Association 
of  Medical  Milk  ('oimni.-fion.*.  for  datu  regarding  the  organization  of  the  association. 


22        MILK   COMMISSIONS  AND   PRODUCTION    OF   CERTIFIED   MILK. 

Reports  were  read  by  delegates  as  to  the  work  of  their  particular 
commissions.  Papers  were  presented  on  the  broad  topic  of  a  pure- 
milk  supply  for  cities.  A  permanent  organization  was  effected,  to 
be  known  as  the  American  Association  of  Medical  Milk  Commissions, 
and  the  following  officers  were  elected: 

President.  Dr.  Henry  L.  Coit. 

Secretary.  Dr.  Otto  P.  Geier. 

Treasurer.  Dr.  Samuel  McC.  Hamill. 

Council:  Dr.  Rowland  G.  Freeman,  chairman  (5  years),  Dr.  Henry  Enos  Tuley 
(4  years).  Dr.  C.  W.  Brown  (3  years),  Dr.  A.  \V.  Myers  (2  years),  Dr.  H.  L.  K.  Shaw 
(1  year),  and  the  president,  secretary,  and  treasurer  of  the  association. 

Committees  were  appointed  upon  every  phase  of  activity  in  milk 
certification  to  investigate  and  report  at  the  next  annual  meeting. 

It  can  be  said  that  this  meeting  marks  a  new  era  in  the  pure-milk 
crusade.  It  is  agreed  that  this  organization  is  in  position  to  crystallize 
the  best  thought  that  has  been  given  to  this  subject,  and  that 
through  such  central  organization  quick  dissemination  of  that 
knowledge  will  follow. 

A  better  understanding  of  this  subject  will  reveal  the  fact  that 
milk  commissions  are  widening  their  scope  and  that  through  their 
activity  the  quality  of  the  general  supply  of  milk  in  our  large  cities 
is  being  elevated.  It  will  showr  that  it  is  practical  for  any  medical 
association  to  form  such  a  commission,  w^hich,  once  formed,  will  be 
most  useful  in  educating  the  public  as  well  as  the  profession  and  in 
creating  a  demand  for  a  cleaner  milk  supply,  and  will  thus  further 
the  efforts  of  boards  of  health. 

The  necessity  for  such  an  organization  is  shown  by  the  records 
of  its  secretary,  who  has  been  in  correspondence  with  11  com- 
missions organized  since  June,  1907,  indicating  an  increase  of  50 
per  cent  over  the  number  of  commissions  then  kn'own  to  exist. 

The  second  annual  meeting  will  be  held  in  Chicago  June  1,  1908, 
one  day  previous  to  the  meeting  of  the  American  Medical  Association. 


II.— THE  PRODUCTION  OF  CERTIFIED  MILK. 


INFORMATION  SECURED  FROM  PRODUCERS. 

In  order  to  secure  accurate  data  relative  to  the  production  of  cer- 
tified milk  a  list  of  questions  was  sent  to  dairymen  producing  this 
grade  of  milk,  and  the  information  given  is  briefly  shown  in  Table  2. 

It  will  be  seen  from  the  table  that  33  of  the  50  dairies  producing 
certified  milk  in  the  United  States  reported  in  response  to  queries 
sent  them.  Their  answers  give  us  sufficient  data  for  a  description  of 
the  methods  commonly  practiced  in  certified-milk  production. 

Plates  I  and  II  show  the  exterior  and  interior  views  of  several 
stables  used  in  the  production  of  certified  milk,  and  Plates  III  and 
IV  the  methods  of  handling  the  cows  and  the  milk. 

NUMBER   AND   BREED   OF  COWS   AND   QUANTITY  AND  QUALITY  OF  MILK. 

The  number  of  cows  in  herds  producing  certified  milk  varies  from 
25  to  500.  Practically  even7  breed  is  represented  in  some  of  these 
herds,  and  some  grade  or  native  stock  is  found  in  two-thirds  of  them. 
There  are  several  herds  of  registered  animals.  The  breed  is  not  con- 
sidered of  special  importance  with  most  of  the  commissions,  provided 
the  composition  of  the  milk  produced  is  within  the  limits  of  the 
standard  prescribed.  The  health  of  the  animals  and  cleanliness  of 
the  surroundings  and  product  are  the  most  important  elements  in 
production.  The  production  of  the  different  herds  ranges  from  225 
to  5,000  quarts  daily  (though  the  milk  from  the  largest  herd  is  not 
all  certified).  The  butterfat  in  the  milk  as  reported  varies  from  3.6 
to  6.5  per  cent  and  averages  about  4.69  per  cent.  This  agrees  fairly 
well  with  the  average  percentage  of  4.54  reported  by  the  commissions, 
the  difference  probably  being  due  to  the  fact  that  only  33  dairies  are 
represented  in  the  average  for  dairies  while  the  average  reported  by 
commissions  represents  practically  all  the  certified-milk  producers. 

BACTERIA    IN    THE    MILK. 

The  number  of  bacteria  in  the  milk,  as  reported  by  the  dairymen, 
varies  all  the  way  from  200  to  10,000  per  cubic  centimeter.  One 
(No.  11)  has  an  average  of  3,317  for  43  weeks;  another  (No.  29) 
reports  a  count  of  below  1,000  for  one  year  and  an  average  of  150 
for  15  successive  weeks  from  samples  taken  at  random  in  (lie  city. 

METHODS    OF    CLEANING    AND    DISI NFKCTI  \<J    STABI.F.S. 

It  is  the  general  practice  in  certified  dairies  to  remove  the  manure 
at  least  twice  daily  to  the  field,  or  to  a  suitable  pit  some  distance 
from  the  stable.  In  the  most  carefully  managed  dairies  the  whole 
interior  of  the  stable  is  washed  and  scrubbed  daily  with  water  con- 

23 


24      MILK   COMMISSIONS    AND   PRODUCTION   OF   CERTIFIED   MILK. 


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grades  
natives  
ades  

rades)  
Holsteins  

.  .  .\  
Natives  
ya,  etc  

purebred  and  gr 
dss  grades  

Tade)  

1  Jersey  grades  . 
ades  

Jerseys,  Holsteins,  and 
Guernseys,  grades,  and 
Jersey  and  Guernsey  gr 
Mixed  breeding  
Dnrhams.  . 

Jerseys  (purebred  and  j 
Guernseys,  Jerseys,  anc 
Holsteins  and  Jerseys.  . 
Mixed  breeds  
Mixed  breeds.  . 

No  special  breed  
Registered  Jerseys  
Mixed  breeds  
Jersevs  

Registered  Guernseys.. 
Jerseys  and  natives  
Jerseys,  Guernseys  and 
Grade  Jerseys,  Guernse 
Purebred  Holsteins  
Jerseys  and  Holsteins  ( 
Jersey,  Holstein  and  Sv 
Jersevs  .  . 

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^ 
— 

Grade  Holsteins  
Shorthorns  and  mixed  . 
Jerseys  (purebred  and  g 
Jerseys  and  mixed  bloo 
Holstein,  Guernsey,  am 
Jersey  and  Guernsey  gr 
Ilolsteins  and  Jerseys.  . 
Jersevs. 

Mixed  breeding  
Guernsey  grades  

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BUL.  104,  BUREAU  OF  ANIMAL  INDUSTRY,  U.  S.  DEPT.  OF  AGRICULTURE. 


PLATE  I. 


EXTERIOR  VIEWS  OF  DAIRY  STABLES  WHERE  CERTIFIED  MILK  is  PRODUCED. 


BUL.  104,  BUREAU  OF  ANIMAL  INDUSTRY,  U.  S.  DEPT.  OF  AGRICULTURE. 


PLATE 


INTERIOR  VIEWS  OF  DAIRY  STABLES  WHERE  CERTIFIED  MILK  is  PRODUCED. 


BUL.   104.  BUREAU  OF  ANIMAL  INDUSTRY,  U.  S.  DEPT.  OF  AGRICULTURE. 


PLATE  III. 


STEPS  IN  THE  PRODUCTION  AND  HANDLING  OF  CERTIFIED  MILK. 

1.  <'li]i|iini;  i-iiw-t.     •_•   <']«-iuiini:'-"»-      :t.  Wii'liltik'i-inv'i  |irv|iurnt<iry  icunilkiiik'.     I    Milker 
\\!i»hmt{  liHinU.     V    Milkiiiir.     ti.  CiHiIuiK  Mini  ImttliiiK. 


BUL.  104.  BUHEAU  OF  AMMAL  INDUSTRY.  U.  S.  DEPT.  OF  AGRICULTURE. 


PLATE  IV. 


STEPS  IN  THE  HANDLING  AND  DELIVERY  OF  CERTIFIED  MILK. 
lM.ttl.-      K.  sioniK.-.     it.  (•1iM-,,iU,ttl,-sr.-,..Jy  f,.r.l.-Iiv.-r>,     1".  DHivry 

II.    WusllillX  liuUir*.      IS.   SliTlli/lllir  iH'IlM"'. 


MILKERS    AND    MILKING.  25 

taining  a  washing  compound.  Some  use  a  disinfectant  in  the  water 
.once  or  twice  a  week,  as  bichlorid  of  mercury,  carbolic  acid,  or  per- 
manganate of  potash.  Bichlorid  of  mercury  is  probably  the  most 
expensive  of  any  of  the  disinfectants;  aside  from  this  fact  it  is  one 
of  the  most  satisfactory  because  it  gives  off  no  odor.  One  dairyman 
uses  cresol  in  water  daily.  Where  the  interior  of  the  stable  is  built 
of  wood,  it  is  whitewashed  from  two  to  twelve  times  annually,  or 
kept  well  painted.  Land  plaster  is  the  most  common  disinfectant 
for  floors  and  gutters.  Slacked  lime  is  also  satisfactory  for  this  pur- 
pose. Shavings  are  most  in  favor  for  bedding.  Some  dairymen  do 
not  use  any  bedding,  but  this  system  is  not  recommended. 

CLEANING  AND  TREATMENT  OF   COWS   PREPARATORY  TO   MILKING. 

The  cows  are  cleaned  daily  with  currycomb  and  brush.  (PI.  Ill, 
2.)  The  udder  and  parts  in  proximity  to  it  are  either  washed  and 
wiped  with  a  clean  towel,  or  are  wiped  with  a  damp  cloth  or  sponge. 
(PL  III,  3.)  In  many  cases  the  udder,  flanks,  etc.,  are  dipped  peri- 
odically. (PI.  Ill,  1.)  Occasionally  a  dairyman  sprays  stables  and 
cows  immediately  before  milking.  It  is  a  common  practice  to  fasten 
up  the  cows  after  they  have  been  cleaned,  in  such  a  way  that  they  can 
not  lie  down  till  they  have  been  milked. 

In  a  few  dairies  where  extraordinary  care  is  used,  the  whole  body 
of  the  cow  is  groomed  an  hour  or  more  before  each  milking,  and  any 
soiled  parts  are  scrubbed  with  a  brush  and  water  containing  a  wash- 
ing compound ;  the  entire  body  is  bathed  from  the  neck  back ;  the 
tail  is  washed ;  the  udder  is  washed  in  sterile  water  from  a  sterile 
pail,  and  dried  with  a  clean  towel,  a  separate  one  being  provided  for 
each  cow. 

MILKERS    AND    MILKING. 

In  a  few  dairies  the  milking  is  not  done  in  the  regular  stable,  the 
cows  being  taken  to  a  milking  room  entirely  separated  from  the  rest 
of  the  barn.  This  room  is  well  lighted,  and  every  precaution  is  taken 
to  make  it  absolutely  sanitary.  Other  dairymen  claim  that  just  as 
good  results  can  be  secured  by  milking  in  the  regular  stable  if  proper 
precautions  are  taken.  As  some  of  the  lowest  bacteria  counts  on 
record  have  been  obtained  where  the  latter  plan  is  followed,  this  fact 
would  seem  to  substantiate  the  claim. 

The  custom  is  almost  universal  for  the  milkers  to  be  clad  in  freshly 
laundered  suits.  Where  the  most  extreme  care  is  taken,  the  clothing 
of  each  milker  receives  a  thorough  cleansing  with  boiling  water  after 
every  milking,  and  is  then  locked  in  an  individual  air-tight  drying 
room,  where  it  is  sterilized  and  dried  by  steam,  remaining  there  until 
wanted  for  use.  Before  putting  on  their  special  suits,  milkers  are 
required  to  wash  their  hands  and  faces  and  clean  their  nails.  (PI. 
Ill,  4.)  At  least  one  producer  requires  that  before  the  milker  com- 
mences his  work  he  shall  take  a  shower  bath,  provision  for  which  is 


26        MILK   COMMISSIONS  AND  PRODUCTION    OF   CERTIFIED   MILK. 


made  in  rooms  adjoining  the  laundry.  When  ready  for  milking  the 
milker  is  supplied  with  a  pail  and  a  stool,  both  of  which  have  been, 
cleansed  and  sterilized  since  last  in  use.  With  these  extreme  precau- 
tions, when  the  milker  goes  to  the  milk  room,  he  is  as  clean  in  person 
and  equipment  as  it  is  possible  to  make  him.  (PI.  Ill,  5.)  In  milk- 
ing it  is  a  common  practice  to 
discard  the  foremilk.  The 
milking  is  done  strictly  with 
dry  hands,  except  in  a  few  in- 
stances where  vaseline  is  em- 
ployed (a  usage  which  is  re- 
ported to  beentirely  practical) . 
In  some  dairies  milkers  are  re- 
quired to  wash  their  hands  be- 
fore milking  each  cow,  but  this 
is  not  the  general  practice. 

HANDLING    THE    MILK. 

After  being  drawn  the  milk 
is    taken    immediately    to    a 


separate  room,  where  it  is  strained 
into  a  can  through  a  double  thick- 
ness of  cheese  cloth  (a  separate 
strainer  being  used  for  each  pail 
of  milk) .  It  is  then  taken  imme- 
diately to  the  bottling  room  (PI. 
Ill,  6),  wrhere  usually  it  is  cooled 
to.  a  temperature  as  low  as  45°  to 
50°  F.,  and  in  some  cases  as  low  as 
35°  F.  Sometimes  it  is  strained 
again  through  absorbent  cotton 
on  reaching  the  cooling  room. 

In  a  majority  of  the  dairies  a  cooler  of  some  description  is  used; 
in  a  few,  how-ever,  the  milk  is  strained  into  cans  standing  in  ice 
water.  It  is  then  bottled,  packed  in  cases,  and  covered  with 
crushed  ice. 


FIG.  1. — An  arrangement  of  cooler  and  hand  bottle 
filler. 


HANDLING   AND   COOLING   THE   MILK. 


27 


Figure  1  shows  an  arrangement  of  cooler  and  hand  bottle  filler, 
and  figure  2  is  a  floor  plan  for  a  small  dairy  house  for  handling  cer- 
tified milk.  If  the  barn  is  sanitary  the  dairy  house  may  be  directly 
attached,  the  weigh  room  serving  to  separate  the  milk  room  from  the 
barn.  There  is  probably  less  danger  to  the  quality  of  the  milk  in 
haying  the  dairy  connected  with  the  barn  (as  shown  hi  fig.  2)  than 
in  having  these  buildings  separated  by  an  open  space  through  which 
the  milk  is  carried  after  each  cow  is  milked. 

The  cooler  (parts  of  which  are  shown  in  PI.  V)  is  placed  in  the 
receiving  room  (designated  as  "weigh  room"  in  fig.  2).  After  each 
cow  is  milked  the  milk  is  passed  over  the  cooler  and  into  the  hand 
bottling  receptacle  in  the  bottling  room.  One  man  bottles  the  milk 
without  assistance  and  is  able  to  fill  and  cap  200  to  300  bottles  an 
hour  and  place  them  in  the  storeroom.  It  will  be  seen  that  this 
'arrangement  facilitates 
prompt  cooling  and  im- 
mediate bottling  with- 
out exposing  the  milk. 
The  apparatus  is  very 
simple,  inexpensive 
(cost  not  exceeding 
$150),  sanitary,  and  can 
be  easily  and  quickly 
cleaned.  It  is  under- 
stood that  the  apparatus 
shown  in  the  illustration 
is  designed  for  the  small 
certified-milk  producer 
with  about  50  cows. 

Considering    the     pOS-      FlG    2      D.liry  house  for  certifieil-milk  plant  with  fifty  cows. 
sibilities     of      producin(r         (AX.coal  bunkers;  B,  boiler;    C.  sterilizer;  D.  shower  l>ath; 
,  -f      i          -ii  ..i       .1  E.  bottling  table;  F.  cooler;  G.  receiving  can.) 

certified  milk  with   the 

inexpensive  dairy  house  (fig.  2)  and  the  apparatus  required  for  cool- 
ing and  bottling  as  described  and  illustrated  (see  p.  2(5),  the  small 
dairyman  should  be  encouraged  to  produce  certified  milk. 

The  milk  coolers  in  some  of  the  dairies  are  so  constructed  that  the 
upper  coils  of  pipe  can  be  filled  with  hydrant  or  well  water  and  the 
lower  ones  with  ice  water  or  brine.  The  top  coils  remove  much  of 
the  animal  heat,  while  the  lower  ones  reduce  the  milk  to  a  tempera- 
ture of  35  to  40°  F.  As  the  milk  is  very  much  exposed  in  this  room, 
the  importance  of  the  air  being  free  from  all  impurities  is  apparent. 
In  the  best  dairies  the  room  is  sterilized  with  steam  preparatory  to 
cooling  the  milk,  and  in  some  instances  the  air  entering  the  room  is 
filtered  through  absorbent  cotton  or  a  spray  of  water. 


28       MILK   COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 


The  milk  from  the  cpoler  passes  immediately  into  a  tank  connected 
with  the  bottling  machine.  Some  plants  are  so  arranged  that  the 
bottling  machine,  as  well  as  the  bottles,  passes  through  a  pressure 
steam  sterilizer  before  entering  the  bottling  room.  Paper  caps 
(made  from  wood  pulp)  are  universally  used  on  the  bottles.  The 
filled  bottles  are  rapidly  packed  in  cases  and  covered  with  cracked 
ice.  They  are  then  put  in  cold  storage,  or  in  some  cases  transported 
immediately,  the  ice  being  renewed  as  often  as  necessary  in  trans- 
portation so  that  a  low  temperature  is  maintained  until  the  product 
reaches  the  consumer.  (See  PL  IV.) 

STERILIZING    CAPS    FOR    MILK    BOTTLES. 

It  is  important  that  the  milk  caps  be  kept  sterile,  otherwise  the 
milk  is  contaminated  immediately  after  being  bottled.  This  is 
provided  for  in  some  instances  by  the  milk  commissions,  which 
sterilize  the  caps  and  send  them  to  the  dairymen  in  pasteboard 
boxes,  100  caps  in  each  box.  Some  dairymen  sterilize  their  own 
caps  by  inclosing  them  in  a  galvanized  iron  box  or  a  cloth  bag  and 
placing  them  in  the  sterilizer.  Some  use  copper  tubes 
for  this  purpose.  (Fig.  3.)  These  are  so  constructed 
that  the  caps  can  be  removed  and  placed  in  the  bottles 
by  touching  only  the  edges. 

COVERINGS  AND  SEALS  FOR  BOTTLES. 

Some  producers  of  certified  milk  use  nothing  for  seal- 
ing the  bottles  but  ordinary  pulp  caps  stamped  with 
the  name  of  the  commission  and  the  date.  Others 
use  various  coverings  in  addition  to  the  ordinary  cap, 
some  of  which  are  shown  in  Plate  VI. 

A  parchment  circle  bearing  the  name  of  the  dairy 
is  frequently  placed  over  the  top  of  the  bottle  in  addi- 

.  J    • 

tion  to  the  pulp  cap,  and  fastened  with  a  rubber  band. 

(pj  yj  fig  ^  No  2^  Another  style  consists  of  a  tin- 
foil covering  on  the  top  of  the  bottle  in  addition  to  the  ordinary  cap. 
The.  covering  is  sometimes  pasted  down  with  a  label,  making  a  very 
neat  package,  but  one  too  expensive  for  practical  use.  (See  PL  VI, 
fig.  1,  No.  4.)  The  pulp  cap  sometimes  leaks  (PL  VI,  fig.  2,  No.  4), 
allowing  bacteria  to  enter. 

Sometimes,  in  addition  to  the  pulp  cap,  a  metal  cover  is  used 
which  fits  over  the  top  of  the  bottle  and  is  fastened  with  a  wire  and 
lead  seal.  (PL  VI,  fig.  1,  No.  1.)  While  this  method  affords  good 
protection  to  the  milk,  it  adds  unnecessary  expense.  However,  there 
is  nothing  to  prevent  the  pulp  cap  from  leaking  and  molds  from 
developing.  (See  PL  VI,  fig.  2,  No.  1.) 


FIG.  3.  —  Copper 

case  used  in-ster- 
miik  caps. 


BUL.  104,  BUREAU  OF  ANIMAL  INDUSTRY,  U.  S.  DEPT.  OF  AGRICULTURE. 


PLATE  V. 


FIG.  1.— COVERED  MILK  COOLER. 


1.  Ci  idler  proper. 


tuHc  plaet 


1  on  top 


FIG.  2.— PARTS  OF  COOLER. 

•-  throiiKli  interior  of  coil,  ami  n 
has 


perforation 

over  the  c  Miler.    ''.'•.     'over  inclo-ini;  cooler. 

also  ronta   i«  the  stn  iner.    Tin1  latter  consist*  of  a  | 

to  this  is  i   aced  a  la  'er  of  cheese  cloth,  then  a  layer  of  al 

layer  of  choenc  cloth  ami  a  perforated  plate.     .">.   A  copper  rim,',  tilled   with  lead  and  heavily 

tiiim-d,  pli  ced  on  lop  of  parts  of  strainer  to  hold  them  in  position. 


ilk  over  outer  Mirfaee.  •_'.  Heeep- 
e.ljie  for  ilistriliuliiiK  milk 
iv  ini:  the  milk  an<l  \vhieh 
which  i»  put  in  liiM:  next 
otton  followed  liy  another 


ar  th 
r  re.- 


BUL.  104,  BUREAU  OF  ANIMAL  INDUSTRY,  U.  S.  DEPT.  OF  AGRICULTURE. 


PLATE  VI. 


FIG.  1.— COVERINGS  FOR  BOTTLES  OF  CERTIFIED  MILK. 


FIG   2. -BOTTLES  WITH  OUTER  COVERINGS  REMOVED. 


CARE    AND    CONSTRUCTION   OF   UTENSILS.  29 

Still  another  method  is  to  cover  the  paper  cap  with  a  plug  of  paraiiin 
on  which  is  placed  by  means  of  a  rubber  stamp  the  date  on  which  the 
milk  should  be  used.  The  whole  is  then  covered  with  parchment 
paper  fastened  with  a  rubber  band.  This  style  is  illustrated  in 
PL  VI  (fig.  1,  No!  3,  and  fig.  2,  Xo.  3).  The  rubber  stamp  is  sup- 
plied to  each  producer  by  the  milk  commission  and  is  changed 
monthly.  Every  stamp  has  a  secret  mark  so  that  all  certified  milk 
can  be  readily  identified  in  the  city.  The  stamp  reads  "To  be  sold 
and  used  [date]."  It  is  practically  impossible  to  tamper  with  this 
seal  without  the  fact  being  detected.  The  paraffin  has  the  advan- 
tage of  sealing  the  bottle  and  preventing  deception  by  refilling.  It 
is  also  che.ap,  and  altogether  this  makes  a  most  desirable  package. 

MILK    PAILS,    STRAINERS,    AND    STOOLS. 

The  milk  pails  used  in  certified-milk  plants  present  a  great  variety 
of  styles.  Generally  speaking,  they  have  a  small  opening  (5  to  8 
inches.)  Some  are  provided 

with    a    strainer     through  ; 

which  the  milk  passes  in 
entering  the  pail .  This  con- 
sists, in  some  instances,  of 
several  thicknesses  of  cheese 
cloth,  in  others  of  both 
cheese  cloth  and  absorbent 
cotton,  and  in  still  others  of 
metal  wire.  One  form  of 

pail  also  serves  the  purpose    F"' <-"'""  * "* 

of  a  stool:     (Fig.  9.) 

The  styles  of  milk  pails  shown  in  figure  5  were  reported  as  actually 
in  use  at  certified-milk  plants.  No  attempt  has  been  made  to  illus- 
trate all  the  kinds  of  pails  in  the  trade.  The  cuts,  however,  give  a 
good  general  idea  of  the  forms  commonly  found  on  certified  dairy 
farms.  (Figs.  5,  6,  and  7.) 

No.  1  has  the  advantage  of  being  stamped  from  one  piece  of  tin.  The  strainer,  how- 
ever, is  poorly  constructed,  having  a  metal  sieve  permanently  soldered  in  the  ]x>ttom, 
and  the  top  rolled  over,  making  it  difficult  to  keep  clean.  This  pail  would  doubtless 
give  better  results  in  fairly  clean  dairies  if  the  strainer  were  discarded  altogether. 

No.  2  has  a  removable  cover,  cheese  cloth  being  spread  over  top  of  pail  before  cover 
is  put  on.  It  is  a  fairly  good  pail,  but  the  removable  cover  has  no  special  advantage 
over  the  one-piece  pail  and  it  makes  one  more  part  to  keep  clean.  The  cover  must  be 
removed  after  each  milking,  thus  adding  to  the  danger  of  contamination. 

No.  3  is  similar  to  Xo.  I.  except  that  it  has  a  strainer  simpler  in  construction  and 
hence  more  readily  cleaned. 

No.  4  is  a  substantial  small-top  pail.  It  would  be  improved  by  a  hood  similar  to  that 
of  No.  5.  It  is  difficult  for  the  milker  to  hold,  on  account  of  being  smaller  at  the  top 
than  at  the  bottom. 


30        MILK  COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 


No.  5  exhibits  tin;  best  principles.  There  is  no  strainer  attached,  and  the  hood  pre- 
vents dust  and  dirt  from  dropping  into  the  milk  when  the  pail  is  tipped  in  the  position 
used  in  milking.  It  should  be  made  of  one  piece  of  tin.  It  is,  however,  not  as  easy  for 
the  milker  to  hold  as  styles  1,  2,  and  3. 

No.  f>  is  a  very  popular  pail  with  certified-milk  producers.  Absorbent  cotton  is 
placed  in  the  top  between  two  layers  of  cheese  cloth,  and  this  serves  as  a  strainer  during 
milking.  The  cap  is  removed  from  the  opening  at  the  right  to  pour  out  the  milk.  This 
pail  altogether  is  a  little  complex  and  requires  careful  cleaning  to  keep  it  in  good  con- 
dition. The  absorbent  cotton  also  adds  some  expense.  Clean  dairies  do  not  require  a 
pail  with  a  strainer,  and  if  no  strainer  is  used  the  extra  spout  is  of  no  value. 


FIG.  5. — Some  forms  of  milk  pails  used  in  certified  dairies. 

Xo.  7  is  a  porcelain  pail  with  adjustable  tin  cover  sfmilar  to  No.  2.  Cheese  cloth  is 
placed  over  the  top  of  the  pail  before  the  cover  is  put  on,  and  serves  as  a  strainer. 

No.  8  is  an  ordinary  open  pail  with  no  provision  for  keeping  out  dirt.  It  should  not 
be  used  in  any  dairy. 

No.  9  is  a  good  sanitary  pail.  It  has  a  small  top  provided  with  a  metal  strainer. 
In  certified  dairies  probably  better  results  would  be  secured  by  leaving  out  the  strainer. 
The  pail  would  be  imnroved  if  stamped  from  one  piece  of  tin. 


PAILS    USED    IN    CERTIFIED    DAIRIES. 


31 


Nos.  10  and  11  illustrate  the  same  pail,  No.  11  showing  a  section  of  the  interior.  This 
pail  is  objectionable  for  the  reason  that  the  cover  is  carelessly  soldered  in,  leaving  an 
open  seam  (a)  which  collects  dirt  and  is  impossible  to  keep  clean. 


II 

FlG.  6. — Additional  forms  of  milk  pails  used  in  certified  dairies. 

No.  12  shows  the  shape  of  an  ordinary  cream  can.  The  opening  is  too  large  and  the 
can  is  not  provided  with  a  hood.  The  can  has  too  many  seams,  and  it  is  not  ordinarily 
built  strong  enough  for  milking. 

No.  13  is  a  good,  sanitary  milk  pail.  The  height  is  convenient .  and  as  the  opening  i.- 
on  the  side  there  is  but  little 
chance  for  dirt  to  fall  in.  The 
seams  are  well  flushed  with 
solder.  The  objection  to  this 
pail,  if  any,  is  the  difficulty 
of  seeing  that  all  parts  are 
clean. 

No.  14  is  a  sanitary  milk 
pail  showing  cup  attached  for 
holding  the  foremilk.  The 
most  objectionable  feature  of 
the  pail  is  the  difficulty  of 
seeing  whether  all  parts  of 
the  interior  are  clean.  Ki<;.7.  -Two  mon-  form.-,  of  milk  pails  UM-I!  in  ivrtillr.l  plants 

As  already  stated,  there  are  other  sanitary  milk  pails  on  the  market 
v/hich  are  not  presented  here  simply  because  their  use  has  not  been 
reported  in  this  investigation. 


32        MILK   COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 


Aside  from  the  strainers  used  in  the  pails,  absorbent  cotton  is  gen- 
erally preferred.  This  is  usually  inclosed  between  two  thicknesses 
of  cheese  cloth,  a  method  which  is  found  to  be  very  practical. 

The  on\y  object  in  having  a  strainer  in  a  certified  dairy  is  for  safety. 
There  should  be  no  visible  dirt  or  dust  on  the  strainer,  but  in  case  a 
hair  or  any  particles  of  dirt  should  accidentally  fall  into  the  milk 

the  strainer  prevents  it  from  passing 
into  the  can  and  finally  into  the 
bottle.  The  strainer  also  acts  as  an  in- 
dicator and  shows  whether  or  not  the 
milking  has  been  done  in  a  cleanly  man- 
ner. It  is  believed  to  be  best  not  to 
have  a  strainer  of  any  kind  in  the 
milk  pail,  as  its  absence  has  a  tendency 
to  make  the  milker  use  the  utmost  care 
in  his  work,  because  he  knows  that  if 
any  particles  of  dirt  fall  they  will  go 
directly  into  the  milk.  After  milking 
each  cow  the  milk  should  be  strained 
through  two  or  more  thicknesses  of 
cheese  cloth  or  through  sterilized  cot- 
ton. Either  one  of  these  can  be  thrown 
away  after  use  and  there  are  no  strain- 
ers to  wash.  Metal  strainers  are  not 
necessary  or  desirable  in  a  certified-milk 
plant.  When  they  are  used  they  should 
be  so  constructed  that  they  can  be 
taken  apart  for  thorough  cleaning. 

Figure   8   shows   a  form  of  strainer 
used  in  a  few  certified  dairies.     It  has 
adjustable  sieves  which  facilitate  clean- 
ing.    While  this  style  is  commonly  used 
where  milk  is  more  or  less  dirty,  some 
simple  form  such  as  two  or  three  thick- 
nesses of    cheese   cloth  which   can  be 
thrown  away  after  straining  each  cow's 
milk  is  better.     Metal  parts  are  diffi- 
cult to  keep  sterile  and  may  add  more 
bacteria  than  they  remove. 
The  milk  stools  used  in  certified  plants  vary  greatly  in  construction, 
style,  and  material.     Some  are  constructed  wholly  of  wood  and  some 
have  metal  legs  and  wooden  seat;  those  in  most  common  use  are 


FIG.  8. — Form  of  strainer  used  in  a  few 
certified  plants. 


MILKING    STOOLS    USED   IN    CERTIFIED   DAIRIES. 


33 


made  of  heavy  galvanized  iron;  these  will  stand  constant  sterilizing 
and  never  wear  out. 

Figure  9  shows  a 
number  of  forms  of 
stools  that  have  been 
reported  in  use  at  cer- 
tified dairies. 

No.  1  is  a  good  type  of  san- 
itary stool  made  of  metal. 
The  ends  of  the  pipes  used 
for  the  legs  are  filled  with 
lead,  and  there  are  no  cor- 
ners to  collect  dirt.  . 

Nos.  2  and  4  are  similar  to 
No.  1,  except  that  caps  are 
screwed  on  the  ends  of  the 
legs,  making  them  slightly 
more  difficult  to  keep  clean. 

No.  3  serves  for  both  pail 
and  milk  stool.  The  cover, 
hoops,  hail,  etc.,  make  it 
more  difficult  to  keep  clean 
than  the  simpler  styles. 

No.  5  is  devised  so  that 
one  end  serves  as  a  recep- 
tacle to  hold  the  pail  while 
the  milker  sits  on  the  other 
end.  As  in  the  case  of  No. 
3,  this  style  is  more  difficult 
to  keep  in  a  sanitary  condi- 
tion than  the  simpler  forms. 

No.  6  is  constructed  en- 
tirely of  iron,  galvanized 
after  being  put  together.  It 
is  simply  constructed,  hav- 
ing only  a  single  leg.  The 
base,  however,  furnishes  a 
larger  surface  to  keep  clean.  FIG-  «.— Milking  stools  uswl  in  (crtifu-d  dairii-s. 

PRICES    RECEIVED    FOR    CERTIFIED    MILK. 

The  lowest  price  reported  for  certified  milk  delivered  at  the  local 
railroad  station  was  5  to  5$  cents  a  quart  in  cans,  the  dealer  paying 
the  transportation  charges.  One  producer  bottles  his  milk  and  sells 
it  for  6  cents  a  quart  wholesale.  The  dealer  furnishes  the  bottles 
and  cases  and  pays  the  freight.  The  highest  price  received  for 
certified  milk  bottled  at  the  farm  and  delivered  to  the  local  station 
was  10  cents  a  quart.  The  retail  price  for  certified  milk  ranges 
from  10  to  30  cents 'a  quart,  and  the  retail  price  of  cream  varies 
from  30  to  50  cents  a  quart.  The  reports  received  from  the  milk 


84        MILK   COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 


commissions  show  that  prices  received  for  certified  milk  average 
about  5  cents  a  quart  higher  than  prices  for  ordinary  market  milk.  It 
should  be  noted  that  the  prices  given  here  are  largely  wholesale  or  prices 
received  by  the  dairymen,  while  those  reported  by  the  Commissions 
in  another  part  of  this  bulletin  are  largely  retail  or  prices  paid  by 
the  consumer. 

IS    THE    PRODUCTION    OF    CERTIFIED    MILK    PROFITABLE? 

Eighteen  certified  milk  producers  reported  the  business  profitable 
or  fairly  so.  (See  Table  2.)  One  stated  that  it  was  not  profitable 
at  less  than  15  cents  a  quart.  Several  stated  that  it  was  profitable 
if  conducted  on  a  large  scale.  Nearness  to  market  and  facilities  for 
transportation  also  affect  the  profit.  Difficulty  in  securing  com- 
petent help  and  lack  of  appreciation  on  the  part  of  the  public  were 
reported  by  some  to  be  drawbacks  to  their  business.  In  many  in- 
stances the  business  has  not  paid  owing  to  the  great  expense  for 
buildings  and  equipment,  but  much  of  this  expense  was  entirely 
unnecessary.  Sanitary  conditions  and  extreme  care  are  far  more 
important  requisites  in  the  production  of  certified  milk  than  fine 
architecture  and  expensive  and  superfluous  apparatus. 

SANITARY  CONDITIONS  OF  CERTIFIED  MILK  DAIRIES. 

In  order  to  determine  the  sanitary7  conditions  existing  in  certified 
milk  dairies,  sixteen  were  visited  by  a  representative  of  the  Dairy 
Division  and  scored  on  the  basis  of  the  official  score  card  prepared 
and  used  by  the  Dairy  Division.  The  result  of  the  scoring  is  shown 
in  Table  3. ' 

TABLE  3. — Detailed  scores  of  sixteen  certified  dairy  farms.0 


No.  of  dairy. 

Cows  (per- 
fect score, 

•20). 

Stables 
(perfect, 
score,  25). 

Milk  house 
(perfect 
score,  20). 

Milking 
(perfect 
score,  15). 

Handling 
of  milk 
(pi  i  feet 
score,  20). 

Total  score 
(perfect, 
100). 

1..             ... 

20.00 

13.00 

19.00 

12.00 

15.00 

79.00 

2 

20.00 

17.00 

l.r.  00 

13  00 

10.00 

81.00 

3 

19.  50 

20.  50 

10.00 

12.00 

15.  00 

83.00 

4. 

20.00 

22.50 

17.00 

12.00 

15.  00 

86.50 

20.  00 

23.00 

17.00 

13.00 

19.00 

92.  0:i 

c 

20.00 

19.00 

20.00 

15.  00 

20.00 

94.00 

7. 

19.  75 

23.  50 

20.00 

14.00 

18.00 

95.  25 

8  

20.00 

22.00 

20.00 

15.00 

20.00 

97.00 

9 

20.00 

21  90 

19  00 

15  00 

20  00 

9(i.  50 

10 

20.00 

22.30 

20.00 

15.00 

20.00 

97.30 

11..   . 

19.25 

23.  50 

20.00 

15.  00 

20.00 

97.  75 

12  

20.00 

24.00 

19.50 

15.  00 

20.00 

98.50 

13. 

20.00 

24.00 

20  00 

15  00 

20.00 

99.00 

14...   . 

20.00 

24.  50 

19.50 

15.00 

20.00 

99.00 

15 

20  00 

24  50 

20  00 

15  00 

20  00 

99.50 

16. 

20.00 

24.50 

20  00 

15  00 

20.00 

99.  .50 

Average. 

19.90 

21.80 

18.90 

14.10 

18.  GO 

93.40 

Per  cent  of  perfect  score  

99.5 

87.2 

94.5 

94 

93 

93.40 

«The  farms  were  scored  in  most  instances  by  Dr.  K.  M.  Siintee,  assistant  dairyman. 

A  study  of  the  scores  shows  the  cows  to  be  in  almost  perfect  condi- 
tion, the  average  score  being  19.9  points  out  of  a  possible  20.  All  the 
animals  had  been  tested  with  tuberculin. 


THE    QUALITY   OF   CERTIFIED    MILK. 


35 


The  greatest  defects  were  found  in  the  stables,  some  showing  poor 
construction,  while  others  were  scored  off  a  point  or  two  for  lack  of 
cleanliness.  Occasionally  the  light  and  the  ventilation  were  poor. 
The  average  score  for  the  stables  was  21.8,  perfect  being  25. 

The  condition  of  the  milk  houses  was  generallv  good.     Seven  had 

r*t  •>       O 

slight  deficiencies  in  construction  and  5  were  scored  off  a  point  or  two 
on  equipment.  Fourteen  of  the  16  were  given  a  perfect  score  for 
cleanliness,  14  were  perfect  on  utensils,  and  15  had  good  water  supply. 

The  methods  of  milking  were  good.  Clean,  white  suits  were  worn 
by  the  milkers  in  nearly  all  cases,  and  proper  attention  was  given  to 
the  udders  and  flanks  of  the  cows  before  milking.  The  average 
score  for  milking  was  14.1  points  out  of  a  possible  15.  Ten  dairies 
received  a  perfect  score. 

The  milk  was  handled  by  the  most  approved  methods  in  most 
instances,  and  promptly  cooled  to  a  temperature  low  enough  to  keep 
the  bacteria  in  check.  The  average  score  for  handling  the  milk  was 
18.6  out  of  a  possible  20.  Ten  dairies  received  a  perfect  score. 

Averaging  the  scores  for  all  the  conditions,  we  find  1  dairy  below  80, 
3  over  80  and  less  than  90,  and  12  over  90;  2  scored  99,  and  2,  99.5. 
The  average  score  for  all  dairies  was  93.4.  Comparing  these  condi- 
tions with  the  average  of  some  2,000  dairies  producing  ordinary  mar- 
ket milk  for  city  consumption,  we  find  a  striking  contrast,  the  average 
score  for  the  latter  being  about  50. 

THE  QUALITY  OF  CERTIFIED  MILK. 

It  was  arranged  to  have  12  samples  of  certified  milk  sent  to  Wash- 
ington from  various  points  for  analysis.  These  were  tested  for  solids, 
fat,  bacteria,  acidity,  and  flavor;  and  were  scored  on  the  basis  of  a 
score  card  prepared  for  this  purpose.  Table  4  shows  the  results  of 
the  scoring. 

TABLE  4. — Analyse*  of  samples  of  certified  milk  (four  days  old}  shipped  to  Washington 
from  point x  in  New   York,  New  Jersey,  Pennsylvania,  Ohio,  and  Kentucky ." 

DESCRIPTIVE  SCORE. 


Sam 
pte 
No. 

Flavor. 

Fat. 

Solids 
not  fat. 

Total 
solids. 

«-*• 

1 

Good  

Per  cent. 
0.50 

Per  cent. 
9.80 

Per  rent. 
10.  30 

Per  rent. 
198 

2 

Good  

3.75 

9.75 

13.  50 

210 

3 

Good.  ... 

8.  30 

9.70 

10.  0(1 

190 

4 
6 

B" 

Slight  silage  taint. 
Silage  and  salty.  .  . 
Fair 

5.  05 
fc.5.  00 
5  20 

8.88 
9.99 
8.79 

13.  ft'l 
15.  59 
13.  99 

180 
201 
198 

8 
9 

Slightly  bitter.... 
Slight  silage  flavor 
Good     .   . 

4.50 
5.00 
4.00 

9.40 
9.00 
9.17 

13.90 
14.00 
13.  77 

189 
203 

1H7 

10 

Good  

4.50 

9.02 

13.  52 

19H 

11 
12 

Slight  silage  flavor 
do  

4.70 
4.70 

9.40 

8.94 

14.  10 
13.  04 

197 
201 

Average  

5.03 

9.  33 

14.30 

.  197 

J*T  C.  C. 


,SU> 

Tnire  of  for. 

ign  mat  ter. 

.INK) 

Do. 

.MM) 

Do. 

,500 

Oood. 

,S?0 

Tnire  of  for. 

ign  mutter. 

,050 

Do. 

.'ill 

Good. 

,700 

Tnu-e  of  for. 

iL'n  in  ill'  r 

'uso 

"'  Do. 

.INN) 

Do 

.  750 

Do. 

,ls:t 

"The  simmles  werp  analyzed  liy  Ivan  <'.  Weld,  assistant  dairyinun  in  the  Dairy  Division.  «  h 
•Milted  In  the  scoring. 
'•  Sold  for  5  per  c«nt  milk, 
c  Analyze!  and  scored  when  five  days  <>I<1.  "wing  to  delay  in  transportation. 


36        MTLK   COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 


TABLE  4. — Analyses  of  samples  of  certified  milk  (four  days  old)  shipped  to  Washington 
from  points  in  New  York,  New  Jersey,  Pennsylvania,  Ohio,  and  Kentucky — Con. 


NUMERICAL  SCORE. 


Sample  No. 

Flavor 
(perfect 
score,  40). 

Composi- 
tion (per- 
fect score, 

25). 

Bacteria 
(perfect 
score,  20). 

Acidity 
(perfect 
score,  5). 

Appear- 
ance of 
package 
and  con- 
tents (per- 
fect score, 
10). 

Total 
score  (per- 
fect, 100). 

1                                            

3fi.  50 

17.00 

16.00 

3.50 

9.00 

82.00 

2.                  

37.50 

25.00 

20.00 

1.50 

9.00 

SB.'OO 

3.,, 

36.00 

17.00 

15.00 

3.50 

9.50 

81.00 

4  "* 

31.50 

22.00 

16.00 

5.00 

10.00 

84.50 

5  

32.00 

25.00 

18.00 

3.00 

9.  .50 

87.50 

0 

33.00 

22.00 

16.00 

3.50 

9.50 

84.00 

7                                     

35.00 

25.00 

9.00 

4.50 

10.00 

83.50 

8        

35.2,5 

23.00 

12.00 

2.50 

9.50 

82.  25 

9 

36.  50 

24.00 

16.00 

4.50 

10.00 

91.00 

10.              

•  ?6.25 

25.00 

20.00 

3.50 

10.00 

94.  7.5 

11     

35.  00 

24.00 

5.00 

3.50 

10.00 

12 

36.00 

24.00 

17.00 

3.00 

10.00 

90.  00 

35.00 

22.75 

15.00 

3.  46 

9.70 

86.00 

The  scores  show  that  the  milk  was  generally  of  good  quality.  Five 
samples  showed  a  slight  silage  taint,  which  reduced  the  score  some- 
what on  this  point.  From  observations  made  by  the  writer  it  is  be- 
lieved this  flavor  was  transmitted  to  the  milk  more  frequently  from 
silage  odors  in  the  barn  during  milking  than  from  feeding  silage. 
One  sample  was  slightly  salty  and  another  slightly  bitter.  The  aver- 
age score  for  flavor  was  35  points  out  of  a  possible  40. 

The  fat  in  the  milk  with  one  exception  reached  4  per  cent  or  higher. 
Four  samples  were  above  5  per  cent,  two  of  these  being  above  6. 
These  considerably  exceeded  the  limit  specified  by  the  commissions. 
While  the  customer  receiving  this  high  quality  of  milk  would  have 
the  advantage  in  quality,  it  is  believed  that  the  fat  in  certified  milk 
should  be  kept  within  the  limits  specified  by  the  commissions.  As 
stated -on  the  score  card,  1  point  is  deducted  for  every  one-fourth  per 
cent  variation  from  the  limits  of  3.5  and  4.5  per  cent,  hence  some 
scores  were  reduced  quite  materially  for  this  reason.  The  average 
for  all  the  samples  was  5.03  per  cent,  solids  not  fat  9.33,  and  total 
solids  14.36.  The  average  score  for  composition  was  22.75  points 
out  of  a  possible  25. 

All  of  the  samples  were  cut  a  little  for  excessive  acidity,  but  it 
should  be  stated  that  the  milk  was  four  days  old  when  scored,  and 
in  some  cases  it  had  been  shipped  without  ice.  The  average  acidity 
was  0.197  per  cent,  and  the  average  score  for  acidity  was  3.46  points 
out  of  a  possible  5. 

The  bacteria  in  the  milk  showed  a  great  variation  in  numbers,  the 
highest  number  being  19,000  per  cubic  centimeter  and  the  lowest  280. 
Deductions  were  made  for  counts  exceeding  1,000  per  cubic  centi- 
meter on  the  basis  of  the  score  card.  The  average  count  was  5,183 
and  the  average  score  for  bacteria  was  15  points  out  of  a  possible  20. 


KEEPING   QUALITIES    OF    CERTIFIED   MILK.  37 

The  style  of  the  packages  and  the  appearance  of  the  contents  so 
far  MS  foreign  matter  was  concerned  were  generally  good.  Six  of  the 
samples  had  a  slight  trace  of  sediment.  The  average  score  was  9.7 
points  out  of  a  possible  10. 

The  total  score  for  all  samples  was  86  on  the  basis  of  100  for  per- 
fect. One  hundred  and  forty-four  samples  of  market  milk  recently 
scored  by  the  Dairy  Division  averaged  81.4,  indicating  that  the  qual- 
ity of  milk  sold  as  certified  was  quite  superior  to  the  ordinary  product 
in  spite  of  the  fact  that  it  was  from  three  to  four  days  old  when 
scored,  while  the  market  milk  was  scored  the  same  day  it  was  pro- 
duced. 

CERTIFIED  MILK  AND  MARKET  MILK  COMPARED. 

As  far  as  the  chemical  composition  is  concerned,  certified  milk  does 
not  differ  materially  from  ordinary  market  milk.  The  milk  commis- 
sions require  that  the  fat  and  total  solids  shall  come  within  certain 
limits,  and  for  this  reason  there  is  but  little  variation  in  the  chemical 
composition  of  certified  milk.  The  standards  are  not  high  for  the 
reason  that  milk  containing  about  4  per  cent  of  fat  is  considered  to  be 
the  best  for  immediate  consumption.  As  stated  elsewhere,  many  of 
the  herds  in  certified-milk  dairies  are  composed  of  grade  cows  and  do 
not  produce  milk  of  more  than  the  average  richness. 

When  we  compare  the  bacterial  content  of  certified  and  market 
milk  we  find  a  very  striking  difference.  The  bacteria  in  the  average 
milk  supply  of  our  large  cities  exceed  500,000  to  the  cubic  centimeter, 
while  the  bacteria  in  certified  milk  seldom  exceed  30,000  to  the  cubic 
centimeter  and  in  most  instances  average  less  than  10,000.  There 
have  been  some  cases  where  commissions  have  reported  that  no  bac- 
teria were  shown  to  be  present  by  the  ordinary  methods  used  for 
their  detection.  Liquefying,  putrefactive,  and  pus-forming  bacteria 
are  seldom  present  in  large  numbers;  in  fact  the  contracts  of  some 
commissions  with  the  producers  specify  that  the  milk  shall  not  con- 
tain pathogenic  bacteria  or  more  than  a  limited  number  of  pus  cells  to 
the  cubic  centimeter. 

KEEPING  QUALITIES  OF  CERTIFIED  MILK. 

As  would  naturally  be  expected,  certified  milk  with  its  small  num- 
ber of  bacteria  will  keep  sweet  for  a  long  time.  The  theory  that  clean 
milk  should  have  a  long  keeping  quality  works  out  in  practice.  In- 
stances are  on  record  where  certified  milk  has  been  taken  on  an  ocean 
voyage  and  not  only  brought  back  in  good  condition  but  kept  sweet 
until  thirty  days  old.  In  fact  it  is  now  M  common  practice  for  people 
when  crossing  the  water  or  taking  a  long  land  journey  with  infants  to 
take  several  cases  of  certified  milk  with  them.  They  are  then  reasonably 
sure  of  having  a  constant  supply  of  sweet  milk  for  several  days.  Some 
producers  who  guarantee  their  milk  have  offices  in  London  as  well  as 


,18        MILK   COMMISSIONS   AND   PRODUCTION    OF   CERTIFIED  MILK. 

in  this  country  so  that  a  supply  of  fresh  milk  can  be  secured  by  voy- 
agers going  in  either  direction.  This  has  been  a  great  convenience  and 
has  given  comfort  to  many  people.  Again,  a  number  of  certified-milk 
dairies  in  the  United  States  sent  exhibits  of  milk  to  the  Paris  Expo- 
sition in  1900.  The  milk  kept  perfectly  sweet  for  two  weeks  and  in 
some  instances  18  days  after  being  bottled  and  after  a  summer  journey 
of  3,000  to  4,000  miles.  Regular  delivery  bottles  were  used,  the  only 
extra  precaution  being  to  use  two  paper  caps  instead  of  one,  and  to 
cover  the  caps  with  paraffin  so  as  to  exclude  the  air.  Of  course  the 
milk  was  carefully  packed  in  ice  for  shipment,  but  this  was  the  only 
means  used  for  preservation. 

The  results  of  the  milk  and  cream  contest  at  the  National  Dairy 
Show  held  in  Chicago  in  February,  1906,a  were  of  interest  in  showing 
the  keeping  quality  of  certified  milk  and  cream.  Some  of  the  milk 
exhibited  was  shipped  over  1,000  miles  and  was  still  sweet  after 
five  weeks,  and  in  one  instance  seven  weeks,  from  the  time  it  was 
shipped.  These  results  tend  to  show  that  what  is  needed  more 
than  anything  else,  in  order  to  improve  the  milk  supply,  is  cleaner 
milk. 

IS  CERTIFIED  MILK  WORTH  THE  EXTRA  COST  ? 

In  view  of  the  extreme  care  and  greater  expense  required  in  the 
production  of  certified  milk,  the  question  is  sometimes  raised  as  to 
whether  it  is  worth  the  labor  and  pains  necessary  to  produce  it.  It 
must  be  conceded  that  pure  milk  is  of  vital  importance  in  the  feeding 
of  infants.  The  best  way  to  produce  it  is  by  the  methods  commonly 
practiced  in  certified-milk  plants  as  already  outlined  in  this  bulletin. 
The  result  of  feeding  such  milk  to  infants  and  children  in  our  cities, 
as  shown  in  the  decrease  in  the  death  rate,  is  a  matter  of  common 
knowledge.  Further,  with  more  refined  ideas  of  living,  there  is  a 
growing  demand  for  milk  of  the  highest  quality  that  can  be  produced. 
Naturally,  with  the  careful  methods  used  in  its  production,  certified 
milk  costs  more  than  ordinary  market  milk,  and  the  price  charged 
for  it  is  correspondingly  higher.  In  spite  of  this  advanced  price, 
however,  a  number  of  certified  dairies  have  failed  to  make  a  profit. 

Certified  milk,  produced  under  the  direction  of  a  reliable  milk 
commission,  is  worth  more  than  ordinary  market  milk  for  several 
reasons:  (1)  It  is  free  from  disease-producing  bacteria,  and  all  othei 
germs  are  reduced  to  a  minimum.  (2)  It  is  free  from  high  acidity  and 
pathogenic  germs  which  lead  to  stomach  derangements  and  kindred 
troubles.  (3)  The  customer  can  always  depend  upon  his  milk  coming 
from  the  same  farm,  the  same  herd  of  cows,  subjected  to  the  same 
treatment,  and  having  the  same  quality.  The  fat  content  is  guar- 
anteed not  to  vary  outside  of  narrow  limits;  hence  the  milk  is  always 

"Bureau  of  Animal  Industry  Bulletin  87. 


AN    ECONOMICAL   METHOD   OF    PRODUCTION.  39 

of  good  quality.  (4)  Cleanliness  and  cold  are  the  only  preservatives 
used.  (5)  It  is  a  safe  food  for  infants  and  people  with  delicate  diges- 
tion. (6)  It  is  the  natural  product  of  the  cow,  and  has  not  been 
subjected  to  any  treatment  which  affects  its  digestibility  or  changes 
its  character.  (7)  It  is  reasonably  free  from  foreign  odors  and 
objectionable  flavors. 

THE  FUTURE  OF  THE  CERTIFIED-MILK  INDUSTRY. 

The  production  and  sale  of  certified  milk  will  probably  never 
amount  to  more  than  a  small  fraction  of  the  total  milk  consumed. 
It  is  believed,  however,  that  the  demand  for  this  class  of  milk  will 
increase,  not  only  for  infants  and  persons  of  delicate  health,  but  for 
people  who  appreciate  a  good  product  and  want  the  best.  There 
is  over  a  score  of  cities  at  the  present  time  each  of  which  is  supplied 
with  certified  milk  from  one  or  more  dairies,  and  it  is  believed  that 
most  cities  of  a  population  of  25,000  to  50,000  or  more  would  sup- 
port a  certified-milk  dairy  if  the  product  were  properly  advertised 
and  its  merits  generally  known  to  the  public.  Physicians  assist 
greatly  in  the  sale  of  certified  milk,  and,  as  a  number  of  them  are 
usually  members  of  the  milk  commissions  in  the  various  cities,  they 
are  thoroughly  acquainted  with  the  conditions  under  which  the  milk 
is  produced  and  freely  recommend  its  use. 

AN  ECONOMICAL,  METHOD  OF  PRODUCING  CERTIFIED  MILK." 

This  description  is  not  intended  to  interest  those  who  are  desirous 
of  building  show  plants,  but  only  those  who  want  to  produce  certified 
milk  of  superior  quality  at  the  minimum  cost  for  buildings,  equipment, 
and  operation.  There  are  a  few  essential  points  in  the  production  and 
handling  of  certified  milk  which  must  be  observed.  If  these  details  are 
strictly  adhered  to,  the  quality  of  the  milk,  so  far  as  the  bacterial  con- 
tent is  concerned,  is  assured. 

The  following  are  the  points  to  be  regarded  as  the  most  important: 

1 .  The  health  of  the  cows. 

2.  The  sanitary  construction  of  the  barn. 

3.  The  sanitary  condition  of  the  barn. 

4.  The  sanitary  condition  of  the  cows. 

5.  The  sanitary'  condition  of  utensils. 

6.  The  sanitary  condition  of  clothing. 

7.  Sanitary  methods  of  milking. 

8.  Few  utensils,  simple  in  construction. 

9.  Rapidity  of  cooling. 

10.  Sanitary  bottling  room. 

a  This  article  was  prepared  by  R.  D.  While,  assistant  dairyman  in  the  Dairy  Divi- 
sion, at  the  author's  request,  and  shows  an  economical  method  for  the  production  of 
certified  milk  as  practiced  several  years  by  Mr.  White  when  sujicrintcndent  of  a  certi- 
fied dairy  in  Minnesota. 


40       MILK   COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 

11.  Rapid  bottling  into  sterilized  bottles. 

12.  Keeping  filled  bottles  covered  with  chopped  ice  from  time  of 
filling  to  time  of  delivery  to  consumers. 

No  attempt  will  be  made  to  theorize,  but  the  writer  will  simply 
state  his  practical  experience  and  the  results  obtained  under  such 
conditions. 

Health  of  the  cows. — Every  cow  was  tested  at  least  once  each  year 
for  tuberculosis  by  a  competent  veterinarian,  and  new  animals  to  be 
placed  in  the  herd  were  tested,  then  isolated  for  three  months  and 
tested  again.  Herds  have  been  contaminated  by  purchased  animals 
which  did  not  react  when  purchased,  but  showed  a  decided  reaction 


FIG.  10. — Stall  with  panel  wooden  floor. 

a  few  months  thereafter,  thus  showing  the  necessity  for  this  practice. 
The  cows  were  watched  for  other  diseases  and  ailments,  and  when  one 
showed  symptoms  of  any  trouble  she  was  immediately  removed  from 
the  herd  and  her  milk  was  rejected. 

Sanitary  construction  of  bam. — The  barn  was  a  one-story  structure 
of  wood  with  plenty  of  light  and  provided  with  the  King  system  of 
ventilation.  The  floor,  wall,  and  manger  were  of  cement ;  the  ceiling 
was  lath  and  plaster;  swing  stanchions  were  used  for  ties.  It  was 
found  that  the  cement  floor  was  too  hard  for  the  cows  to  stand  on 
and  was  the  cause  of  various  troubles,  such  as  garget,  etc.;  "con- 
sequently it  was  later  covered  with  2-inch  matched  pine  flooring, 
which  gave  better  results. 


SANITARY   CONDITION    OF    BARN   AND    COWS. 


41 


In  building  again  we  would  substitute  panel  floors  for  stalls,  as 
illustrated  in  figure  10.  Two  pieces  4  by  4  inches  by  3  feet  are  laid  in 
the  concrete,  and  a  panel  3  feet  wide  made  of  2  by  6-inch  matched 
plank  nailed  to  them.  The  panel  projects  over  the  gutter  about 
1  inch.  A  space  of  6  inches  is  left  between  panels  which  is  cemented 
level  with  the  top  of  the  plank.  This  admits  of  taking  up  a  panel 
and  putting  in  a  new  one  without  disturbing  the  rest  of  the  floor. 
In  putting  down  a  floor  in  a  new  barn,  or  in  replacing  an  old  floor,  it  is 
recommended  that  tar  be  used  in  the  joints  and  on  the  lower  surface  of 
the  floor. 

In  the  construction  of  a  barn  intended  for  the  production  of  cer- 
tified milk  care  should  be  taken  to  have  as  few  posts  as  possible, 
and  preferably  no  cross  beams  or  braces 
should  be  exposed.  The  interior  should  be 
smooth  with  no  place  for  the  lodgment  of 
dust. 

Sanitary  condition  of  the  barn. — With 
the  construction  of  such  character  that  a 
barn  may  be  kept  clean,  it  only  remains  to 
use  energy,  water,  and  washing  powder. 

Sanitary  condition  of  cows. — The  cows  as 
well  as  the  barn  must  be  kept  clean.  Ex- 
perience has  shown  that  the  sanitary  condi- 
tion of  the  cows  has  as  much  to  do  with  the 
bacterial  content  of  the  milk  as  any  other 
factor.  The  method  used  was  first  to  place 
the  cows  in  a  stall  according  to  their  size, 
to  have  sufficient  bedding  to  keep  them  clean 
and  comfortable,  to  keep  the  hair  short  in 
the  region  of  the  udder,  to  groom  the  cows 
every  day,  to  wash  them  before  every  milk- 
ing with  clean,  warm  water  and  a  brush, 
and  just  before  milking  each  cow  to  clean 
the  udder  again  with  a  clean  wet  towel. 
During  fly  time  the  tails  of  three  cows  (the 
one  to  be  milked  anil  the  one  on  either  side) 
were  fastened  with  cow-tail  holders.  (See 
fig.  11.)  After  the  cows  were  washed  a 
small  chain  was  fastened  across  the  stanchions  under  the  cows'  necks 
to  prevent  them  from  lying  down;  after  they  were  milked  the  chains 
were  unfastened  and  the  cows  were  allowed  to  lie  down. 

The  manure  was  not  removed  immediately  before  milking,  and 
nothing  was  done  which  would  raise  a  dust, as  dust  is  one  of  the  most 
prolific  sources  of  milk  contamination. 

Sanitanj  condition  of  utensils.-  All  utensils  with  which  the  milk 
came  in  contact  were  washed,  rinsed,  and  steamed,  or  sterilized  in  a 
pressure  sterili/er. 


Fio.  11.— Cow-tail  holder.  Tht>  pin- 
cers snap  around  the  cow's  tail 
and  the  ruhln-r  hand  is  passed 
around  the  leg  and  hooked  into 
the  open  link  on  the  chain. 


42       MILK  COMMISSIONS  AND  PRODUCTION   OF  CERTIFIED  MILK. 

Sanitary  condition  of  clothing. — Milking  suits  were  provided  which 
consisted  of  white  duck  trousers,  a  black  belt,  and  a  khaki  shirt,  these 
making  a  neat  and  sanitary  uniform.  During  the  summer  months 
the  sleeves  of  the  shirts  were  rolled  up  to  or  above  the  elbows.  These 
suits  were  washed  twice  a  week.  With  tight-fitting  clothes  there  is 
less  danger  of  contamination  than  with  loose  coats. 

Sanitary  method  of  milking. — With  a  clean  barn,  clean  and  healthy 
cows,  clean  utensils,  and  milkers  wearing  clean  clothes,  all  that  re- 
mains is  care.  However,  it  may  be  mentioned  that  it  was  the  prac- 
tice to  wash  the  hands  thoroughly  before  milking,  and  each  milker 
was  provided  with  an  individual  towel  which  was  used  only  once. 
After  the  hands  were  washed  and  dried  and  a  small  amount  of 
vaseline  was  rubbed  on  the  palms,  each  milker  took  a  pail,  which 
had  been  previously  sterilized  by  steam,  and  a  clean  metal  milking 
stool,  and  proceeded  to  the  stable  with  stool  in  one  hand  and  pail 
in  the  other.  The  milkers  did  not  touch  the  cows  with  their  hands, 
except  the  teats.  Care  wras  taken  in  holding  the  pail  (which  was  of 
the  style  shown  in  fig.  6,  No.  9,  except  that  the  strainer 'was  dis- 
carded) at  an  angle,  so  that  there  was  but  little  if  any  chance  for  dirt 
to  drop  into  the  pail.  After  milking  each  cow  the  milker  immedi- 
ately proceeded  to  the  milk  room,  carrying  the  pail  with  its  opening 
away  from  him.  The  top  of  the  pail  was  brushed  with  a  clean  damp 
cloth,  and  then  the  milk  was  poured  into  the  covered  receptacle, 
from  which  it  flowed  over  the  cooler,  which  was  in  the  milk  room 
attached  to  the  barn.  The  milker  then  washed  his  hands  in  clean 
water  and  dried  them  with  a  clean  towel  and  returned  to  milk  another 
cow.  The  foremilk  from  each  cow  was  caught  in  a  separate  recep- 
tacle and  discarded. 

Utensils  and  equipment. — The  plant  was  originally  equipped  with 
the  most  elaborate  apparatus  money  could  buy,  but  after  a  thorough 
trial  with  poor  results  it  was  practically  all  discarded,  including  steril- 
izer for  milking  suits,  large  open  cooler  with  many  receptacles,  con- 
ductors, etc.,  and  elaborate  anterooms  connected  with  washrooms  and 
baths.  Theoretically  and  for  show  purposes  this  appeared  all  right, 
but  it  had  no  place  in  practice.  When  simpler  apparatus  was  installed 
and  simpler  methods  were  practiced  no  difficulty  was  experienced  in 
keeping  the  bacterial  content  down  to  an  average  of  2,000  per  cubic 
centimeter. 

Cooling. — Experience  leads  us  to  believe  that  the  rapidity  with 
which  milk  is  cooled  has  a  wonderful  influence  in  keeping  down  the 
bacteria.  Instead  of  drawing  the  milk  and  placing  it  in  a  can  and 
when  the  can  is  full  sending  it  to  the  dairy  house  to  be  passed  through 
and  over  the  surface  of  several  different  contrivances  to  be  strained, 
cooled,  and  conducted  to  the  bottling  machine,  the  cooling  was  effected 
within  60  seconds  from  the  time  the  milk  was  drawn  from  the  cows. 


ANALYSTS    OF    CERTIFIED    MILK. 


43 


The  temperature  of  the  milk  was  reduced  to  within  2  degrees  of  the 
temperature  of  the  water  passing  through  the  cooler.  The  style  of 
cooler  is  shown  in  Plate  V.  From  this  point  the  milk  was  conveyed  to 
the  milk  house  or  bottling  room  when  convenient,  as  the  low  tempera- 
ture of  the  milk  would  permit  holding  it  without  danger  of  increasing 
the  bacteria. 

Sanitary  bottling  room. — Too  much  money  was  expended  for  a 
so-called  bottling  room  which  was  insulated  and  provided  with  double 
windows  which  could  not  be  opened.  There  being  no  intake  for  fresh 
air  for  fear  of  contaminating  the  room,  when  the  ventilating  system 
did  not  work,  the  room  was  hot  and  damp.  It  is  only  necessary  to 
keep  a  room  closed  during  the  process  of  bottling,  hence  expensive 
insulation  and  double  windows  are  unnecessary.  An  ordinary  cement 
or  plastered  room,  kept  clean  and  with  the  floor  moistened  before 
bottling,  will  answer  all  purposes,  provided  the  milk  is  not  exposed  in 
the  room,  which  it  need  not  be. 

Bottling. — The  bottles  into  which  the  milk  was  put  were  sterilized 
and  the  milk  was  bottled  as  quickly  as  possible;  the  filled  bottles 
were  covered  with  crushed  ice  until  delivered  to  the  consumers. 

Analyses  of  product. — The  following  bacteria  counts  of  the  milk  sup- 
plied by  the  dairy  just  described  have  been  reported.  They  are  certi- 
fied to  by  Dr.  F.  F.  Wesbrook,  director  of  the  laboratories  of  the 
Minnesota  State  Board  of  Health,  and  A.  P.  McDaniel,  assistant  bac- 
teriologist. The  tests  were  made  with  milk  thirty-six  hours  old  taken 
from  delivery  wagons. 


Date. 

Colonies. 

Date.                                ( 

January  8 

Per  c.  c. 

I'M  II 

J 
March  30 

January  15  .. 

1,200 

April  (i 

January  20 

2,500 

April  li 

800 

\pril  13 

January  29  

2,900 

April  !'.»... 

January  31  

2,900 

April  2(i... 

February  10  

1,500 

May  13. 

February  12 

1,600 

May  25 

February  17  .  . 

1,500 

May  25. 

February  26 

700 

June  2 

February  2ti 

1,800 

June  10                                                 .   . 

March  18 

2,800 

June  Iti 

March  23 

500 

June  21                             .   .               ... 

March  24 

I.IKI 

Juno  23 

Colonies. 


/'/  r  c.  c. 


000 
700 
(100 
->00 
145 
4SO 
500 
HKI 
570 
900 
420 
•100 
S50 


o 


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